Aloo Gobhi आलू गोभी दो तरीक़े से – शादियों वाली & घर वाली home style Aloo Gobi

For Ginger Chili Paste

• In a mortar pestle, add ginger, green chili, salt to taste and make it coarsely paste.
• Keep it aside for further use.

For Washing Veggies

• In a bowl, add cauliflower, water, salt to taste and mix it well.
• Keep it aside for 20-30 minutes.
• In a bowl, add potato, water and keep it aside for further use.

For Frying

• In a kadai, add oil, once it’s hot, add cauliflower and fry until golden in color.
• Transfer it to an absorbent paper and keep it aside for further use.
• Add potato and fry until 80% cooked.
• Transfer it to a tray and keep it aside for further use.

For Masala Mixture

• In a bowl, add coriander powder, degi red chili powder, turmeric powder, asafoetida, water, curd, tender coriander stems and mix it well.
• Keep it aside for further use.

For Ghar Wala Aloo Gobi

• In a kadai or handi, add oil, once it’s hot, add cumin seeds, fennel seeds, fenugreek seeds and let it splutter well.
• Add ginger chili paste and saute it for a minute on moderate heat.
• Add potatoes and saute well, add cauliflower, prepared masala mixture and mix everything very well.
• Add salt to taste, sugar, water and saute it well.
• Now, cover it with the lid and keep it aside for further cooking.
• Add tomatoes and turn off the flame.
• Transfer it to a serving dish and garnish it with coriander sprig.
• Serve hot with paratha.

For Shaadi Wale Aloo Gobi

• In a kadai or handi, add oil, once it’s hot, add cumin seeds, green cardamom, cloves and let it splutter.
• Add ginger chili paste and saute it for a minute on high flame.
• Add prepared masala mixture and saute well on high flame. Add salt to taste, tomato puree and cover it with the lid and cook it for 3-4 minutes on low flame.
• Add water, fried potatoes, fried cauliflower and cook it well on moderate heat.
• Transfer it to a on the serving dish, garnish it with ginger julienned, green chili, and coriander sprig.
• Serve hot with paratha.

For Paratha Dough

• In a parat, add whole wheat flour, salt to taste, ghee, carom seeds, water and knead it well.
• Make it medium soft dough and keep it aside.
• Apply oil on the dough and keep it aside for resting.
• Divide the dough into equal lemon size balls, roll it into rotis, apply ghee and fold it like a book or shape it into a triangle.

For Cooking Paratha

• In a tawa add ghee, once it’s hot, place paratha and cook it from both the sides.
• Transfer it to a plate and keep it aside for further use.