Alu-Gobhi (potatoes and cauliflower) sabji is a very popular dish in North India. It has to be made with great care as Gobhi (cauliflower) tends to soften faster than alu (potatoes) and you run the risk of ending up with mashed cauliflower with potatoes standing out, which doesn’t taste good.
In an ideal Alu-Gobhi Sabji sabji, alu and cauliflower pieces are soft without being mushy and have a spicy, crispy, fried taste.
A lot of chefs first deep fry the alu and cauliflower pieces separately and then cook them together in a karahi with the required spices, curd, tomatoes, and some more oil. This takes far too much time and oil.
On 28 July 2019, I discovered an easier, simpler, and far healthier method of cooking Alu-Gobhi without compromising on that typical restaurant-like taste.
Here are the step-by-step pics. Do try out this recipe and write back. I look forward to reading your comments.
1. Start off by steaming chopped potatoes and cauliflower in a pressure cooker. Be careful while you do this as there is a risk of overboiling. Usually, one whistle or just when the whistle is about to begin is sufficient cooking time. My mini pressure cooker is of Prestige and in one whistle, it parboils without making the items too soft. Once done, place the veggies on a sieve and let the excess water drain out into a container below. You can use it in making other dishes such as dals or soups, etc.
2. Grind ginger and make a rough paste.
3. Heat some oil in a thick-bottomed karahi. Once it is hot, lower the gas flame and add turmeric, chilli powder, whole Cummin seeds, and whole corriander seeds powder.
4. Then add the veggies, ginger paste, and one red chilli. Stir a few times and allow the veggies to fry properly. Mix well and add salt and amchur as per your taste. Your Alu-Gobhi bhaji is ready. Enjoy.
5. You can add grated paneer too in the end. I had some paneer-onion bhurji in the fridge, so I added this to the Sabji when it was done.
Read my other food recipes here. https://wordpress.com/page/jasbirchatterjeephotoblog.wordpress.com/8762