Sookhi Aloo Gobhi Recipe
Other Name – SPICED POTATO AND CAULIFLOWER
the most famous vegetables of Punjab. A very beautiful combination of mustard oil, cauliflower and potatoes, cooked covered on very This is one of low flame. We always make this vegetable more deliberately so that it can be used as stuffing in grilled sandwiches and paranthas.
INGREDIENTS:
- Potato Dices – 11⁄2 cups/200-225 gms
- Coulflower florets – 21⁄2 cups/225 gms
- Mustard Oil – 2 table spoons
- Whole Cumin – half tea spoon
- Coriander Powder – 1 tea spoon
- Turmeric – half tea spoon
- Black Pepper Powder – 1/4th tea spoon
- Salt – 1 tea spoon
- Garam Masala – 1/4th tea spoon to be sprinkled when the dish is ready)
- Ginger Julienne – 1 inch
- Green Chilli – 1-2 chilies
PRE-PREPARATION:
- Wash, peel and cut the potatoes into small pieces
- Wash and cut the forets of cauliflower into some size like potatoes.
- Peel, wash and make ginger julienne or grote
- Wash and cut green chilli slant wise.
PREPARATION METHOD:
- Place a cast iron kadahi la round deep vessel) on high flame and add mustard oil.
- When smoke comes out of oil, add cumin
- Now add potatoes and cauliflower pieces. and give it a stir.
- Reduce the flame to low, add all the ingredients except garam masala.
Stir well and cover it with a lid. - Cook for 10 minutes and stir again. (Do not worry if you see water in the base which collected due to the steam generation and will become dry in next 10 minutes of cooking)
- Now cover the lid again and cook again for another 10 minutes. (Total cooking fime needed 20 minutes).
- After 20 minutes, alu gobhi is ready and finish with a sprinkle of garam masala and serve hot.
Want to Try Roop Mahal Basmati Rice ? Click here
Learn More Interesting Recipes – Click for Interesting Recipes
