How To Make Finger Licking Rasedar Aloo-Gobhi Ki Sabji | Potato-Cauliflower Gravy Recipe-Step By Step
Today I am sharing our family and friend Abhilasha's recipe "Rasedar Aloo Gobhi". She is a great cook. Her egg curry, besan kachori, samosa and this potato-cauliflower gravy is super awesome. I am in love with these delicacies whenever she cooks. So far I am having egg curry only from her as still cannot replicate her style of cooking egg curry.Finally, after few trials, I understood how she cooks this gravy so this is the documentation of her cooking art.
Ingredients: Yield for four people (2 Adults, 2 Kids)
1/2 Head medium size cauliflower
2 Medium size potato
1 Big onion chopped finely
1 Big tomato chopped finely
1 Green chili chopped finely (optional)
1 Tsp ginger-garlic paste
3 Pods garlic grated
1 Tsp cumin seeds
1 Tsp kitchen king masala
1/2 Tsp chili powder
1/4 Tsp turmeric powder
1/2 Tsp coriander powder
2 Tblsp oil
A pinch of asafoetida
1 Cup water
Handful green coriander chopped finely
Method: Cut the cauliflower into small florets and keep in turmeric water. It helps in cleaning germs and insects.
Heat oil in a cooker and add cumin seeds. Once they crackle add chopped onion and fry till they turned golden brown. Add asafoetida, grated garlic, and ginger garlic paste. Stir for a min.
Mix them well and keep stirring for 1 min. This is the trick. When vegetables are kept stirring on medium flame with continuous stir they become crunchy in texture (not mushy after cooking finishes) and gravy comes out very rich in color.
After a min add all dry spices like turmeric powder, chili powder, coriander powder and kitchen king powder. Mix well and again stir them for about 2 mins.
Adjust salt as per taste and add chopped green coriander. Mix well. Now add 1 cup of water and cook for 3 whistles.
Let the cooker release, your rasedar aloo gobhi ki sabji/potato cauliflower gravy is ready to serve with paratha/roti/flatbread or rice.
Note 1) You can add more water if required.
2) You can avoid chilis if cooking for kids.
3) Stirring is must as mentioned in order to get a rich effect in gravy and vegetables will not be mushy.
Do check out my cauliflower recipe
How To Make Finger Licking Rasedar Aloo-Gobhi Ki Sabji | Potato-Cauliflower Gravy Recipe-Step By Step
Today I am sharing our family and friend Abhilasha's recipe "Rasedar Aloo Gobhi". She is a great cook. Her egg curry, besan kachori, samosa and this potato-cauliflower gravy is super awesome. I am in love with these items whenever she cooks. So far I am having egg curry only from her as still can not replicate her style of cooking egg curry. Finally, after few trials, I understood how she cooks this gravy so this is the documentation of her cooking art.
Details
Prep time: Cook time: Yield: 4 Servings
Ingredients
- 1/2 Head medium size cauliflower
- 2 Medium size potato
- 1 Big onion chopped finely
- 1 Big tomato chopped finely
- 1 Green chili chopped finely (optional)
- 1 Tsp ginger-garlic paste
- 3 Pods garlic grated
- 1 Tsp cumin seeds
- 1 Tsp kitchen king masala
- 1/2 Tsp chili powder
- 1/4 Tsp turmeric powder
- 1/2 Tsp coriander powder
- 2 Tblsp oil
- A pinch of asafoetida
- 1 Cup water
- 1 handful green coriander chopped finely
Instructions
1) Cut the cauliflower into small florets and keep in turmeric water. It helps in cleaning germs and insects2) Heat oil in cooker and add cumin seeds.3) Once they crackle add chopped onion and fry till they turned golden brown4) Add asafoetida, grated garlic and ginger garlic paste. Stir for a min.5) Once raw smell of garlic goes away add chopped tomato. Fry them till they start leaving oil or mushy enough. Add chopped vegetables.6) Mix them well and keep stirring for 1 min. This is the trick.7) After a min add all dry spices like turmeric powder, chili powder, coriander powder and kitchen king powder. Mix well and again stir them for about 2 mins.8) Adjust salt as per taste and add chopped green coriander. Mix well.9) Now add 1 cup of water and cook for 3 whistles.10) Let the cooker release, your rasedar aloo gobhi ki sabji/potato cauliflower gravy is ready to serve with paratha/roti/flatbread or rice.
Note 1) You can add more water if required. 2) You can avoid chilis if cooking for kids. 3) Stirring is must as mentioned in order to get a rich effect in gravy and vegetables will not be mushy.