Aloo Gobhi is a Punjabi classic dish made at Diya Tysons with potatoes and cauliflower. These vegetables may not sound like much, but they together makes a perfect dish. With flavours of ginger, garlic, onions, cumin and turmeric. Aloo Gobhi is a filling dish, without too much extra calories. This dish doesn't require lot of ingredients, most of ingedients are available in every Indian kitchen. Diya Tysons given this version of Aloo Gobi a new twist with the addition of some special spices and herbs to balance out all the flavors and colours.
- 2 Tbs vegetable oil or butter
- 1 tsp black mustard seeds
- 1 tsp whole cumin seeds
- 1/2 tsp whole cloves
- 1 Tbs grated garlic (about 3 cloves)
- 1 Tbs grated ginger (about 1inch knob)
- 2 medium onions minced
- 1 green chili minced
- 2 tsp garam masala
- 1/2 tsp turmeric
- 2 tsp tablesalt
- 1/2 Cup water
- 3 potatoes cut into 1/2inch cubes
- 1 small head cauliflower florets cut up
- 1 Tbs lemon juice
- 1/2 C green peas
Heat heavy-bottomed pot over medium heat until very hot and add the oil/butter. Add the mustard seeds, cumin and cloves and stir until the spices begin to crackle. Add the ginger and garlic and fry until fragrant then add the onion. Fry this mixture until the onions are soft and just starting to turn brown, then add the chili, garam masala, turmeric, salt, water and potatoes.
Cover and simmer over medium low heat for 10 minutes, add the cauliflower and cook until everything is tender, It may take another 30-40 minutes. Add coriander at the very end and Aloo Gobhi is ready to serve.