You may have noticed the dramatic increase in the costs of everyday foods, particularly cauliflower. It’s almost double. If you know Punjabis at all you’ll know that they cook certain vegetables quite often in winters. Cauliflower is one such vegetable, and I did not bother to cook since December. However, I couldn’t resist for long, so last weekend when I saw a slight decrease in its cost I picked a big head of cauliflower to make aloo gobhi. The name literally translates to potatoes (aloo) with cauliflower (gobhi), It’s also the dish that became so associated with the film, ‘Bend it Like Beckham’ that (back in 2003) the DVD’s include an aloo gobhi cooking lesson from the director and her mom.
The term Aloo Gobhi generally refers to a Punjabi recipe, although the combination of potatoes and cauliflower are cooked all over India. Every household have their own versions, adding ingredients as per their taste and the availability. The basic ingredients however that you will find in most of the versions are onions, chilies, turmeric, ginger, garlic and garam masala. The use of ajwain is very prominent in Punjabi cooking. You will find other recipes on my blog that uses ajwain. It is especially good for the digestion. In case of stomach ache or indigestion, just take a tsp of ajwain with a pinch of salt (to cut the spice’s bitterness) and swallow with a glass of water. Ajwain…otherwise known as Carom Seeds is aromatic, slightly bitter and pungent and stronger in taste, so a little ajwain goes a long way.
This dish is meant to be quite dry when cooked, but if not done properly, can become soggy and spoils the taste and texture.
So, what I do is, after washing the florets I let them dry in colander for 15 minutes and cook in a wide wok or pan for easy stirring of the ingredients. I have noticed that the cauliflower that we get here have too much moisture compared to what we got in India. I never prepared aloo gobhi the way I do here.
Here, I partially cook the potatoes ( I use red skin potatoes as they are least starchy) before adding the florets. Then I cook everything covered for few minutes . The steam produced in the covered pan cooks the cauliflower faster. Then I cook off the excess liquid drawn from the cauliflower on high heat. I have cooked this dish in the oven before but the appearance of aloo gobhi cooked in a wok is quite different and gives you a very satisfying taste.
This dish is best eaten with chapati or paratha instead of naan or rice. And if you can save some for the next day sandwich it between 2 pieces of bread and take it to school or office for lunch.
Hope you will enjoy!
Wonderful yet simple dish of sauteed cauliflower and potatoes spiced with ajwain and garam masala..
Ingredients
- 1 big cauliflower
- 1 potato, diced (more if you like them)
- 1 tbsp ground ginger and garlic
- 1 onion chopped ( a little over 1/2 cup)
- 1 tomato ,1/2 cup diced
- 1 tsp turmeric
- 3/4 tsp red chili powder
- 2 green chilli, chopped
- 1/4 cup cilantro, chopped
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp garam masala
- salt to taste
- 1/4 cup oil
Instructions
- Cut the cauliflower into 1½-inch florets. Wash under running water and allow to dry in a colander.
- Heat the oil on medium in a heavy bottomed, wide wok or frying pan.
- Add in finely chopped onion and saute until softened but not browned.
- Add ground ginger and garlic, fry until slightly brown on edges.
- Now add turmeric and red chili powder. Stir well for about 30 sec.
- Next add tomatoes. Sprinkle 2 tbsp. water to soften tomatoes faster.
- Fry well until everything is well blended.
- Stir in the potatoes, cover and cook for 5 minutes or until potatoes are half done,stirring a couple of times to prevent from sticking at the bottom.
- Add in the cauliflower along with salt. Mix well so that every piece is coated with the masala.
- Cover and cook undisturbed on low medium heat for4-5 minutes. The salt will help to draw out water from the cauliflower and the steam produced in the covered wok will speed up the cooking.
- Remove the lid, cook on high heat for 3-5 minutes, stirring once or twice to allow the excess liquid to evaporate (Don't be tempted to stir too much at this point, you want the cauliflower florets to get cooked but still retain their shape).
- Once done stir in green chili, cilantro, ajwain and remove from heat.
- Serve with chapati or paratha.
Norma Chang
Know what you mean by the increase cost of produce, glad I have much in storage and only need to purchase some greens.
Never thought of combining cauliflower with potatoes, your dish looks and sounds yummy will give it a try, thanks for sharing.
Ansh
Love me a Punjabi alu gobi!! So yummy. Everything is getting expensive these days especially if you try to eat organic.
Soma Saharay
I will do this…never did this way Balvinder…n the rajma too looks so tempting…all my loves together in a plate
Monica
Now I could totally eat this entire cauliflower dish for you! The cauliflower looks perfectly cooked and I appreciate the tips on how to cook it and keep it dry. It’s all in the details that make a dish extra special. I love how you serve it…that plate looks so tempting. I’d need seconds and thirds!
Vicki Bensinger
OMG this sounds wonderful and so full of flavor. I love that you used turmeric in this recipe along with a host of other healthy spices. Plus the color is gorgeous!!! I’m saving this. Thank you.
beena.stephy
Simple delicious side dish
Sharon D.
Oh my…this looks lovely. I would probably go for a second helping.
Food is getting pricier at my corner of the world too. I’m hoping for a better 2016!
Puneet
Perfect comfort food for me. Give me aloo ghobhi with roti or paranthas and I am all yours:) The platter also looks so tempting!
anne
Bal , you should have seen the prices of vegetables here earlier this month ! It doesn’t help that it was the most important event in the Chinese calendar , the Chinese New Year , it was also the coldest so prices of fresh veggies has gone up ugh ! So far , prices has since returned to normal , well , almost
Love cauliflower ( yup , the price tripled as well lol ) , the way I cook it though pales in comparison to your very appetizing aloo gobhi !
Adina
I love this dish, I’ve made it quite a few times myself and it is always good.
Shubha
I love this alu gobhi sabzi.. This sabzi along with roti, dal and chawal makes a perfect dinner plate:) wonderfully prepared and some great useful tips too:)