Here is a recipe of Gobi Aloo (Cabbage Aloo).
Gobi Aloo (Cabbage and Potato Sabzi)
Ingredients:
1 medium-sized cabbage (Patta Gobi), finely chopped
2 large potatoes (Aloo), peeled and cut into pieces
2 tbsp oil (mustard oil is good for flavour)
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, finely chopped
2 tomatoes, finely chopped
2-3 green chillies, chopped (discretion)
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder (substitute to taste)
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Chopped coriander leaves for garnishing
Instructions:
1.Preparation:
First, prepare your veggies. Finely chop the cabbage, peel and chop the potatoes, and dice the onions and tomatoes. If you are using green chillies, chop them. Having everything ready will make the cooking process much easier.
2.Cooking the Potatoes:
Heat 1 tablespoon of oil in a large pot or wok over medium heat. When the oil is hot, add the chopped potatoes. Fry the potatoes until they turn golden brown on all sides. This should take about 5-7 minutes. Once done, remove the potatoes from the wok and keep them aside.
3.Tempering the Spices:
Add the remaining 1 tablespoon of oil to the same pot. When the oil is hot, add the cumin seeds and mustard seeds. Let them crackle and release their aroma. This tempering process improves the taste of the dish altogether.
4.Sauteing the Onions:
Add the finely chopped onions to the wok. Fry them until they turn clear and bright brown. This should take about 5-6 minutes. In any case, mix regularly to prevent over cooking and burning.
5.Add tomatoes and spices:
When the onions are well sautéed, add ginger-garlic paste and sauté for another minute until the raw smell disappears.
Now add chopped tomatoes and cook them until they are soft and mushy. This usually takes about 3-4 minutes.
Add turmeric powder, red bean stew powder, and coriander powder. Cook the spices along with the tomato-onion mixture until the oil starts separating from the spices. This step is important to bring a rich, deep flavor to your curry.
6.Cooking cabbage and potatoes:
Add chopped cabbage to the pot and mix well with the spices.
Cover the pot with a lid and let the gobi cook for about 10 minutes, stirring occasionally so that it doesn't stick. The gobi will release some water, which will help it cook.
When the gobi is almost cooked, add the roasted potatoes back to the pot. Mix everything well so that the potatoes are evenly coated with the spices and gobi.
7.Final Seasonings:
Add salt to taste and mix well. Continue cooking the curry on medium-low intensity until the gobi and potatoes are fully cooked and soft. This should take another 10-15 minutes. If the curry looks too dry, you can add some water to cook it evenly.
When everything is cooked, sprinkle garam masala over the curry and give it a last stir. The garam masala adds a wonderful aroma and depth of flavor to the dish.
8.Garnish and Serve:
Garnish the gobi aloo with freshly chopped coriander leaves. Serve hot with chapatis, parathas or steamed rice.
Suggestions and Variations:
Spiciness: Change the amount of red bean stew powder and green chillies according to your taste. If you prefer a milder dish, you can remove the green chillies and reduce the bean stew powder.
Texture: For a slightly different texture, you can add a small bunch of peas to the curry. Mix them with potatoes for a great and nutritious option.
Cooking Method: If you prefer a faster method, you can pressure cook the potatoes and cauliflower for about 2-3 whistles before adding them to the masala. This will reduce the cooking time significantly.
Oil: Using mustard oil gives a distinct flavour that is common in many Indian dishes. Still, you can replace it with any cooking oil of your choice.
End:
Enjoy your delicious and healthy cauliflower potato curry with your favorite Indian bread or rice. This simple yet delicious recipe is ideal for a rousing feast at home.
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