Aloo Gobi Recipe Halwai Style

Aloo Gobi Recipe (IndianSpiced Potatoes & Cauliflower)

WEBOct 25, 2019 · Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down. Add salt and water, give a good stir …

Rating: 4.9/5(33)
1. Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves, cumin seeds and mustard seeds and saute 1-2 minutes.
2. Lower heat and add remaining spices – turmeric, paprika, asafoetida, coriander– along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.
3. Add salt and water, give a good stir scraping up any browned bits.
4. Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).

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Aloo Gobi (2 Ways) Aloo Gobi Curry & Aloo Gobi …

WEBApr 26, 2023 · Recipe 1 – Aloo Gobi Curry. 1. First, soak the cashews in hot water for a total of 20 to 30 minutes. You can start this process just …

Rating: 5/5(35)
1. First soak the cashews in warm water for 30 minutes. Then drain and blend them to a smooth paste with about 2 tbsp water in a grinder or blender.
2. Heat the butter and oil in a pan and add all the whole spices or whole garam masala listed above. Saute till the spices become fragrant.
3. First rinse 1 medium sized cauliflower in fresh water for a couple of times. Chop into medium-sized florets.
4. In a kadai or thick bottomed pan, heat oil or ghee. Lower the flame and add the aloo/potato wedges.

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Aloo Gobi Masala (No Onion Garlic) My Food Story

WEBSep 5, 2023 · 1. Place the cauliflower florets in a bowl and pour hot water on them. Set them aside for 8-10 minutes. Heat 3-4 tablespoons of …

Rating: 4.8/5(4)
1. Place the cauliflower florets in a bowl and pour hot water on them. Set them aside for 8-10 minutes.
2. Heat oil in a skillet or kadhai. Add cumin seeds and bayleaf and let the cumin splutter. Add hing (if using) and the dry red chilies and let this cook for half a minute. Then add the ginger juliennes and the slit green chilies. Fry till the ginger turns golden.
3. Drain the cauliflower florets and add them to the pan along with potatoes and all the masalas- turmeric, red chilli powder, coriander powder and salt. Mix everything together, cover with a lid and let this cook on a slow flame till the potatoes and cauliflower are fork tender. Keep checking and stir occasionally to prevent the vegetables from sticking to the bottom of the pan. Add a tablespoon or two of water if required.
4. Once the vegetables are cooked, add the chopped tomatoes and cook on a high flame stirring with a light hand, till the tomatoes turn a little soft. Add the kasuri methi and give it a quick mix. Serve hot garnished with chopped coriander.

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