In winter, Delhi markets are flooded with cauliflower / phool gobi. I love the flavour of this vegetable. But, some how I was never satisfied with the various recipes of aloo gobi. My maid gave me this recipe and I am doing this for the last 3 seasons and every week at least once. Consistently, it comes out very well.
I feel the flavour of cauliflower is retained in the subzi only when it is steamed or fried. We are going to neither fry nor steam but achieve the desired result by cooking on medium flame.
This is a no onion, garlic recipe.
Cauliflower / Gobi – 1 medium size.
Potato / aloo – 2 nos medium size.
Tomato – 2 small chopped fine.
Oil – 3 to 4 tbsp (mustard oil is the best for this recipe. It will give the real Punjabi flavour)
Jeera – 1tsp
Turmeric – 1 1/2 tsp
Coriander powder – 1 1/2 tsp
Red chilli powder – 1/2 to 1 tsp
Salt – 1 tsp
Garam masala – 1/4 to 1/2 tsp
- Take a heavy bottom vessel. This is important – as this vegetable will be cooked on medium flame. An iron Wok is the best. Can use a cooker.
- Add oil
- Add Jeera.
- After roasting jeera add chopped aloo and gobi (for gobi just add the flowers please don’t add the big stem by chopping. As these stems take a long time to cook. Use it for some sambars or dhals).
- Roast the vegetables on medium flame for 3 to 4 minutes. Stand and keep stirring it. Don’t leave it unattended.Roast till some brown colour is obtained in the vegetables.
- Then add the dry masalas (Turmeric, Coriander powder, Redchilli powder and salt). Garam masala will be added in the end. I have mentioned 1 1/2 tsp turmeric purposely. Use this much – only then you will get the orange beautiful colour in the recipe and the flavour will also be good.
- After adding the masala do not stir. Just add it on top of the vegetable and cover and cook on low flame for 2 minutes. Open and then stir and cover again.Then, open in one minute and stir. Do it for 4 to 5 minutes. Till it looks like the below picture. Almost cooked but not fully done.
- Add the chopped tomato on top of the vegetable. Don’t mix – just cover it and cook it on medium flame. It is important to cook it on medium flame as tomato will leave water if cooked on sim (low flame).
- Open every one minute and stir. Cook for another 4 minutes. The subzi is done. Add garam masala and stir. Switch off the gas. Allow the vegetable to stand in the wok for 3 minutes. Keep it covered.
- Transfer to a bowl and add coriander. It is important to transfer after 3 minutes. If we leave it in the hot kadai the colour of the subzi will change. More so if you are using an iron wok.
- Also try adding some chopped garlic along with the vegetables (aloo and gobi).
- Please use the firm aloo and not the mushy variety. In Delhi, The firm ones are little expensive than the mushy and they are also called the pahadi aloo. They don’t have the sweet taste. Where as the mushy ones have a sweet taste.
- Always buy small to medium tender cauliflower. Don’t buy big ones as the stem will be very firm and they will take long time to cook.
- This subzi will be tasty and will have the colour only when cooked in 10 minutes.
- We need to wash the vegetables and they have to completely dry. Otherwise, the vegetables will start sticking to the bottom ( as the flame is medium ).