ALOo Gobi

As a new bride, I did know cooking. But I was good at southindian cooking, our kind of cooking. Being a southindian, whatever northindian food I had had was all in a restaurant. So my perception of northindian food was, oily, fried, lot of masala, ginger garlic paste, paneer etc etc vagera vagera…..

After getting married to a punjabi, I got introduced to the day to day, simple, home cooked food. My husbands Nani, during her first visit to our house after marriage, taught me few basic sabzis that were so simple, at the same time yummy. Aloo gobi is one of those sabzis.

2 cups – Gobi
1 cup – Aloo
2 inch – Ginger slices
1 1/2 tbsp – Oil
1 tsp – Haldi
1 tbsp – Red chilly powder
Salt to taste
1 tsp – Kasoori methi
Chopped coriander for garnishing
Clean and break gobi into big chunks. Soak them in haldi and salt warm water for 5 mins to get rid of any worms.
Peel and cut potatoes into huge chunks, similar to gobi size.
Slice the ginger.

In a non-stick or a cast iron kadhai take oil, gobi, aloo and ginger. Now keep the kadhai on high flame. Let the kadhai heat up. Sauté it till you hear a sizzling noise. Lower the flame at this point, cover it with a lid and let it cook in the steam for 3 to 4 minutes. Open the lid and add haldi, red chilly powder and salt, mix well and again cover the lid. The salt will make the vegetables sweat and help them cook. Keep the flame at low through out. Cook it covered till the potatoes are cooked well, but still holding the shape. At this point I open the lid add Kasoori methi and increase the flame to high. And sauté it delicately till the aloo and gobi browns a little. I like it little burnt and crisp in some parts. You can choose not to do so and just add Kasoori methi and mix and remove from the flame.


Garnish it with coriander leaves. Serve it with Roti or Dal and Chawal.

Add lots of ginger ( like naniji says Khulla adrak daalna). My husband says that the ginger gives this dish the killer punch. This also cuts down the gassy qualities of both aloo and gobi.

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