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Welcome to the Recipe section of IndianFoodsGuide.com. In this section, you will find different Indian recipes classified by Region, Main Ingredient, Speciality etc. The recipes on this site are built in a manner that will make it easy for you to locate the recipe of your choice based on numerous searchable parameters. Try our Advanced Search feature here. |
Alu Gobi
Description
Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains onion seeds and curry leaves. Other ingredients that are also used in variations include garlic, ginger, onion, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same.
Ingredients
Recipe Summary
Regional
Main Ingredient
Serves
4
750 g tomatoes, diced or puréed
1 big cauliflower cut into chunks
4-5 potatoes, peeled, cut into cubes
1 lemon
4-5 tablespoons of ghee
1 teaspoon cumin seeds
1 tablespoon salt
1 tablespoon curcuma (turmeric)
2 tablespoon ground coriander
1-2 tablespoon ground chilli
2-4 tablespoon garam masala
1 sprig of mint
Methods/steps
- Heat the ghee/oil in frying pan or karahi (an Indian utensil specially used for frying purposes)
- Add jeera (cumin seeds) and wait until they turn a light brown color.
- Add the spices (except for garam masala) and the tomatos.
- When the mixture turns oily, add the vegetables.
- Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
- Add the garam masala, mint and lemon juice.
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 | Sanjeev Kapoor's Khana Khazana Sanjeev Kapoor is one of India's most popular chefs and author. This book is the first in the series called "Khana Khazana: Celebration
of Indian Cookery" which has been planned in order to familiarize food
lovers with long forgotten regional cuisines of India. These recipes
will open the doors to the unexplored range of recipes that had been
relegated to the archives.
A lot of painstaking research has gone into collecting these recipes.
Each state and region included in this book has its own cuisine and
local flavour. In this book the author introduces a variety of dishes that
have been perfected by our ancestors. At the same time care has been
taken to ensure that the ingredients used are easily available and if
not, a substitute has been suggested. Chettinad Fried Chicken, Kombdi
Wada, Chingri Malai Curry, Rayalseema Pesarettu, Kolhapuri Pandhra
Rassa, Kesari Rajbhog, Khajoori Shahi Tukra are just a glimpse of the
fabulous tongue tickling recipes you will find between the two covers
of this book. They will not only bring in India's diversity into your
home kitchens but also help you to satiate the best of gourmet palates. More Sanjeev Kapoor's Cookbooks
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If you are new to Indian Cooking then your journey to learning how to cook Indian food may be a little simpler if you could see it visually. This section of the website has a number of videos of some of the most popular Indian dishes like Chicken Makhni, Chiken Tikka, Alu Gobi. We will be constantly adding new videos to this site as we come across them. All of the videos are from partner sites that have approved these videos for use on this site. See the Indian Cooking Videos |
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