Phool Gobhi Aloo is a very simple vegetable made in all household in North India especially during winters when locally grown cauliflower is available in abundance.
| Preparation Time: | 35 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Phool gobhi (cauliflower) | 500 gm (about half flower) |
| Potatoes (aloo) | 2 small |
| Julienned ginger | 1 tbsp |
| Green chilies | 1 |
| Fresh coriander leaves | To garnish |
| Oil | 1 tbsp |
| Jeera (cumin seeds) | 3/4 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Salt | 3/4 tsp |
| Garam Masala | 1/2 tsp |
Method
- Cut gobhi in small pieces and potatoes into 1/2 cm thick pieces.
- Heat one tbsp oil in a large non-sticking pan. Add jeera seeds and wait for them to puff up.
- Now add potato pieces and stir fry till they are golden brown (about 5 minutes). Keep stirring for even browning.
- Add gobhi pieces and julienned ginger. Stir fry for 5 more minutes.
- Add two tbsp of water, haldipowder, chili powder, dhaniya powder and salt. Stir till fragrant.
- Reduce the heat. Add one more tbsp of water. Cover with the lid and let it cook till the potatoes are soft (about 15 minutes). Stir occasionally.
- Once the potatoes are soft, turn off the heat. Add garam masala and garnish with coriander leaves. Phool Gobhi Aloo is ready.
- Serve it hot with Plain Parantha and any dal.
Summary
Recipe Name
Phool Gobhi Aloo
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)