Who does not love Aloo Gobhi? Especially in winter season. But the problem is that our regular Aloo Gobhi preparation does not go well with our party menu. Presenting the restaurant style Aloo Gobhi for party or any other special occasion.
1 Cauliflower (350-400 grams)
350 grams Potatoes
2 tomatoes (150 gram)
1-1.5 inch Ginger
2 Green chilly
2-3 tbsp Green coriander (finely chopped)
Oil – for frying and making sabzi
1/2 tsp Cumin seeds
1 pinch Asafoetida
1/4 tsp Turmeric powder
Whole garam masala – 2 brown cardamom, 1/2 cinnamon stick, 3 clove, 8-10 black pepper
1.5 tsp Coriander powder
1/4 tsp Garam masala
1/2 tsp Red chilly powder
2 tsp Fenugreek Leaves
1 tsp Salt
Remove stalk of cauliflower and cut into small pieces. Wash the pieces thoroughly. Peel potatoes and make 6 pieces of one potato. Like wise cut the rest.
Grind tomato, ginger and green chilly. Make thin long slices of ginger.
Heat oil in a wok. Add potatoes in oil. When potatoes turn little brown in color take them out in a plate.
Now use the same oil for frying cauliflower. Take out the cauliflower when it gets brown in color.
Leave 2-3 tbsp oil in wok and take out the rest. Add cumin seeds and asafoedita in wok. After roasting cumin seeds, add chopped ginger, turmeric powder, coriander powder, green chilly, coarsely grind garam masala and dry fenugreek leaves.
Saute for while. Now add tomato, ginger, green chilly paste and red chilly powder. Saute until oil starts floating on the surface.
After frying masala for a while, add 1/2 cup water, salt and garam masala. Once it starts simmering add fried potato-cauliflower and green coriander. Mix all ingredients well. Cover and cook for 3-4 minutes on low flame.
Sabzi is ready. Take out in a bowl and garnish with green coriander. Serve hot with parantha, naan, chapati or rice and enjoy eating.