KADAI ALOO GOBI | ALOO GOBI MASALA
Kadai Aloo Gobi is a flavourful, delicious dhaba or restaurant style side dish that is usually served with roti, naan or paratha. Kadai means wok, aloo is potato and gobi is cauliflower.
Ingredients
TO STIR FRY
- 200 g cauliflower
- 200 g potatoes about 2 medium
- 50 g red onion
- 50 g bell pepper any colour
- 3 tbsp oil
- ½ tsp salt
FOR THE SAUCE | MASALA
- 1 tbsp ghee
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1-2 dry red chillis whole
- ½ cup onion finely chopped
- ¼ tsp asafoetida
- 1 tbsp garlic minced or finely chopped
- 1 inch ginger julienne
- 1-2 green chillis chopped into rings
- 1 cup tomatoes finely chopped
- ¼ cup fresh tomato puree
- 1 cup water
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp sugar
- ½ -¾ tsp salt
- ½ tsp Kashmiri Red Chilli Powder
- 1 tsp garam masala
- 2 tbsp fresh coriander chopped
Instructions
STIR FRY THE CHUNKY VEGGIES
- In a kadai or wide pan add 1 tbsp oil. If you want to deep fry the veggies then you will need more oil.
- Set the pan on high heat.
- When the oil becomes hot, stir fry the onion and bell pepper chunks.
- Stir fry till the onion appears a bit soft. Remove from the pan into a plate.
- If need be add 1 tbsp oil and allow it to become hot.
- Add the chunky cauliflower florets. Stir fry on high till it becomes a bit brown.
- Sprinkle ¼ tsp salt over the cauliflower.
- Remove the cauliflower from the pan. Add it to the onion pepper mixture.
- Add 1 tbsp oil and allow it become hot. Add the potato cubes.
- Sprinkle ¼ tsp salt and stir fry the potato cubes till they become a bit golden in colour.
- Remove from the pan and add it to the onion pepper cauliflower mixture.
PREPARE THE GRAVY | SAUCE | MASALA
- In the same pan, add 1 tbsp ghee and 1 tbsp oil. Lower the heat to medium.
- Add mustard, cumin seeds. Add also the dry red chillis.
- When the seeds begin to sizzle, add the finely chopped onion.
- Add the asafoetida. Stir fry the onion till it becomes soft and turns pinkish.
- Add the garlic. Stir fry for 1 minute.
- Add the ginger strips and chopped green chilli. Stir fry for 1 minute.
- Add coriander, Kashmiri red chilli,, turmeric powders and garam masala.
- Give it a quick stir.
- Add ¼ cup water. This prevents the spice powders from burning. Also brings out their flavours.
- Add the chopped tomato. Mix well.
- Cover the pan and cook till the chopped tomato becomes soft.
- Add the fresh tomato puree and remaining water.
- Add the remaining salt and sugar.
- Cook the sauce for 1-2 minutes.
- Add the stir fried chunky veggies.
- Cover the pan and cook till the vegetables are done. This may take about 10-15 minutes over medium heat.
- Add the chopped coriander and mix well.
- Kadai Aloo Gobi is ready. Enjoy it with some roti, naan or paratha.