Alu Gobi

Yet another Punjabi dish which is very popular in North India. Alu Gobi can be made in two varieties that is dry or with gravy. I like dry the most. I tried this for the first time in my kitchen after eating it in one of my close Punjabi friend’s house. P cooks awesome Alu Gobi and I tried to follow her recipe.

Once I had been to P’s house and she was about to make Alu gobi. I said wow, I like it! And I helped her cutting gobi and alu. I learnt the whole process of making alu gobi watching her.  Sometimes it’s good to watch someone making the dish rather than trying all by yourself with a recipe from the Internet. The key when you are making alu gobi dry is you got to cook it in low flame and keep stirring it every two minutes.

I love going to her place as I get to eat her tasty alu gobi and play with her lovely kids, whom I basically call my kids!! :)

Ingredients:

1 cup of Gobi cut into chunks

1 cup of Potatoes cut into cubes

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/4 teaspoon red chili powder

1/2 teaspoon mango powder

1 finely chopped tomatoes

1 finely chopped onion

2 teaspoon finely chopped garlic

1 teaspoon grated ginger

2 finely chopped green chilies

5 curry leaves

1/2 teaspoon salt

2 teaspoons of oil

Pinch of asafetida

1 small cup finely chopped cilantro

-       Heat a pan with oil. Add mustard, cumin seeds and once they splutter add curry leaves, green chilies, ginger, garlic and asafetida. Sauté it for 1 minute.

-       Add onions and fry until they are golden brown add turmeric powder and add tomatoes and mix well and close the lid. Let it cook in low flame for 2 minutes.

-       Now in a small bowl with 2 teaspoons of water add coriander, red chili, mango powder and salt. Mix it well and add the mixture of water into the pan. (To avoid the masala getting burnt, I mix it with water)

-       Cook until the oil gets separated.

-       Now add the potatoes and gobi and mix well.

-       Don’t add water, as Alu gobi is tasty if it is dry. Close the lid and cook it in low flame.

-       Keep sautéing every 2 minutes so that it doesn’t get stuck to pan.

-       Once done, garnish with cilantro.

Serve it hot with chapatti