Langarwali Aloo-Gobhi

What is the best dish you prepared using gobhi??!!! For me, it’s this – “Langarwali Aloo Gobhi”. As I said in ‘Langarwali Dal’ post before, I still haven’t been to Gurudwara ever :( Yet I feel lucky to have a foodie-friend who follows the religion!!! Got in touch with this lovely lady a few months back only, and got to know that we live in the same city! Althought we haven’t met yet, we share a beautiful bond of friendship via social media! I really can’t wait to see her…

I received a message from her saying she cooked this curry and her little daughter (who’s a fuzzy eater) approved it happily, I thought of trying it out within a day or 2! Somehow I made it 2 days later, but it came out just toooooo good :) Mark my works, this is a keeper recipe for sure…

Langarwali aloo-gobhi

INGREDIENTS:

1 Cauliflower, cut into medium florets
2 Onions, finely chopped
2 Potatoes, cut into cubes
1/4 Green Capsicum, diced
1 tomato, chopped
2 tbsp Ginger-Garlic Paste
1 Green Chilly, finely chopped
1 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1/2 tsp Garam Masala
2-3 tbsp Cooking Oil
Salt, to taste
Finely chopped fresh hara dhania

STEPS TO FOLLOW:

  1. Wash cauliflower florets and potatoes with fresh water. Parboil cauliflower florets for 10 mins and keep it aside.
  2. Heat oil in kadai and add cumin seeds. Once it crackles, add ginger-garlic paste along with green chillies and saute for a while.
  3. Add finely chopped onions and cook it until onions are a bit translucent.
  4. Now mix in all the spices and give a quick stir on low flame.
  5. Add tomatoes and again cook it uncovered for 2-3 mins to make it soft and tender.
  6. Now add potatoes and 1/4 cup of water. Mix everything and cover with a lid to cook it for 6-7 mins.
  7. Add cauliflower florets and again cook it for 10 mins.
  8. Garnish with coriander leaves and serve hot with phulka/paratha!

SJ’s NOTE:

  • Adjust the heat factor according to your taste.
  • I wanted to get roasted flavor in gobhi and potatoes, so I kept this subzi a bit dry.
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