Aloo-gobi/Potato-cauliflower curry is an every day Punjabi curry dish....perfect with roti, bhatura, or naan.
Homey was bought up in Haldwani, Nainital and my mother-in-law makes excellent Punjabi dishes. I always makes this dish as it is hot and spicy and goes well with roti, naan, paratha etc. Slow cooking is important here .....all through the cooking. I am going to take you to a tour of cooking this very special dish so that, just anybody, be it newcomers or new brides or bachelors can make my fav dish.
10. Garnish with coriander leaves. Serve hot with roti or nan
I wanted to show that cooking is really easy with my step-by-step method.
Potatoes: 2 (cleaned and cubed).
Gobi: 1 medium (cleaned and cut into small florets).
Jeera: 1/2 tsp.
Onions: 2, sliced.
Ginger: 1 inch, sliced or chopped.
Garlic: 1/2 pod, chopped.
Red tomatoes: 2, chopped.
Kashmiri chilly powder: 2 tsp.
Coriander powder: 2 tsp.
Garam masala: 3/4 tsp.
Turmeric: A fat pinch.
Coriander leaves for garnishing.
Little water to add while sauting the tomatoes and lastly while cooking the aloo and gobi.
Heat oil in a kadai, put in jeera and let it splutter. Add the onions, ginger, and garlic, saute till onions are brown. Add tomatoes and salt mix well and little water to it and let it saute till oil comes out. Add potatoes and gobi and add little more water. Cover and cook. Lavish coriander leaves on top. Serve hot with roti or naan.