Updated: Jun 23, 2021
In my attempt to try and incorporate as many veggies into my week as possible, I went back to an old family favorite. Aloo Gobi. My Nani has made it like this forever, and the leftovers would go into our breakfast Parathas. I recently learnt that the magic used to lie in the concoction that goes right at the end. It’s a total game changer and i promise you won’t eat Aloo Gobi any other way.
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Prep time: 10 minutes
Cook time: 20 minutes
Haldi Lal Mirch
1 tbsp Garlic Paste
1/2 tsp Zeera
Black Pepper Corns
Fry 1/2 an onion till brown. Add haldi lal Mirch, salt, garlic paste 1 tbsp and zeera and galao the piyaz with some water. Then you add the chopped up potatoes and bhunofy them in the masala.
Cut the gobi and soak it in water so that doesn't turn black. Drain it right before you add it to the pot. After about 10 mins of cooking the aloo add the drained gobi. Now because the gobi has been soaking in water it absorbed some, so you don't want to add any water to the pan since it will release its own. (Heat low-medium at this point)
Mix it around. Check for salt and spice. By now the gobi should be softening and the aloo should be almost done. With a potato masher, mash up the potatoes a little.
In the meanwhile in a mortar pestle you add some sliced ginger. 2 inch piece sliced up, add 1/2 tsp zeera and 6-7 black pepper corns. Pound it
Sprinkle it over the gobi aloo. Add the chopped Dhania and put it on dum (20 minutes)