I was always picky about eating vegetables, so my mum used to make Aloo-Gobhi in pure Gujju way (dry/curry) mostly 2-3 times in a week. I always loved the dry version of it! Here is a try to give a li’l twist to my mum’s recipe…
This dish is parboiled and then baked/pan-roasted in oil with traditional indian spices.
This dry and crispy “Aloo Gobhi” can be paired with lemon rice or soft bhakhri! All-time favorite, very delicious, healthy and hearty meal…
1 big potato (dice-cut)
1/2 cauliflower (medium-sized)
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp kasoori methi
1/4 tsp kitchen king masala (optional)
1 tbsp cooking oil
Salt per taste
– Take out cauliflower florets and wash them properly.
– Parboil diced potato and cauliflower florets together in water with a pinch of salt & turmeric powder (5-6 mins in microwave).Drain water out of it and take it in a bowl.
– Take all spices in a big bowl and add oil into it.
– Mix well and add parboiled cauliflower and potato bites in it.
– Cover each piece with a marinade and let it rest for around half hour.
– Take a baking tray and line it with a baking paper.
– Spread the mixture on tray evenly and bake them in pre-heated oven on 160 for around 15-20 mins.