Aloo Gobi Recipe
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- Опубліковано 2 чер 2014
- Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
A healthy cauliflower and potato recipe, combined with a thick tomato sauce made with onions, garlic, ginger and whole cumin and mustard seeds.
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I was about seven or eight years old when my mum and dad had to fly back to India unexpectedly, leaving us to stay with a family friend. After a week of indulging in 80s English meals (something we didn't have often so it was a real novelty), we all started to crave my mums food. So my sister and I decided to cook aloo gobi. Nervous about getting it wrong, we phoned my auntie to ask if we could cook the cauliflower in one giant lump or did we need to cut it into pieces... I can still hear her laughing and even now they bring up that little story. At that point that I realised how important it was to be able to cook. Needless to say, our version wasn't a patch on my mum's, but this recipe absolutely makes up for that. And the robust tomato sauce is very special and if you can hold your nerve and not add water, it will be cooked to perfection.
Ingredients
1 small cauliflower
2 potatoes, peeled cut into 4cm cubes
2 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
200g/½ tin tomatoes
1 tbsp ginger, grated
1 tsp salt
1 tsp turmeric
1 chilli, finely chopped
1 tsp dried fenugreek
1 tsp garam masala
Handful chopped fresh coriander
Method
Prepare your cauliflower by cutting into florets, wash and drain. Ensure it's thoroughly dry before cooking.
Heat the oil in a karahi and add the mustard seeds. Once sizzling, add the cumin seeds.
Add the onions and garlic then fry until soft and lightly browned.
Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
Add the potatoes and stir to coat with the sauce.
Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy. Once cooked sprinkle with garam masala and fresh coriander before serving.
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
absolutely gorgeous - will be on my to do recipes for this month
thanks for taking the time and putting in the effort to make these videos
Good morning food fans. This week, I'm sharing my recipes that feature mustard seeds, so it's time to dust off that pot at the back of the cupboard and start cooking. First off, we have the family favourite - Aloo Gobi.
what would you have done different with this dish, from your experience, now 7 years ago?
You're the best. Thanks so much for sharing these recipes.
Simple and delicious dish. Thank you
OMG !! This tastes just like I tasted aloo gobi straight out of Jaspreet's tiffin box in grade 3. Thanks !! Bless u girl....
Now that is praise - thank you! I hope Jaspreet is cooking these great dishes now too!
Made it this afternoon it’s gorgeous thank you!
love this dish. here from jamaica
I love the taste and texture of this recipe!
Thank you so much Hari. I just love love love your recipes ❤️
So glad you are enjoying them. Let me know how you get on!
yummmm.....I plan to try this at home. It is a favorite.
Made this and swapped potatos for chickpeas. I love your videos your so calming to listen to. !! :)
Love your recipes Hari ❤❤❤❤ just making myself Aloo Gobi again…yummy ❤❤❤
We made this dish for lunch today. AMAZING!
That's fab so glad you enjoyed it!
Thanks - excellent and professional video
Thanks so much!
Looks delicious.
Super yummy!
WOW How Beautiful!
thank you!
Can you please tell me where I can purchase the kadai and the Indian metal spatula I love the ones that you used in this Video thanks. I'm making this recipe tonight.
Thank you 😊
Just had this for my dinner. It was gorgeous with flatbread. I also added a dried Kashmiri chilli at the beginning and added peas along with the cauliflower.
Thanks so much for sharing - really pleased to hear you enjoyed it and that you added your own little twist. Thanks so much for watching. Hari
I didn't believe you about the salt....You were right , I was wrong....Really good ....Not the last time I will cook this. Thanks.
omg, what the name of your saucepan? id love one. where did you get it from? thanks in advance
This is a karahi - an Indian wok made of cast iron and its awesome. Thanks for watching!
I love your dishes and your presentation style is great. You do it in a way that a learner like me can follow. I have made some of your dishes at my last party and they went down really well. Thank You very much. You should be on BBC 1 on a Saturday morning!
James McLeary
Hey James I am so happy that you find the videos helpful and even more happy that you have used them to cook. I would love to see the dishes you cook so next time please do post pictures in the app so I can see them here is the link hari.is/2P5rXbk
It would be great to be on the TV - one day!!
@@HariGhotra
Hey Hari,
Myself and my wife are having your red lentil Dahl delicious I've attached a photograph for you as requested.
Thanks very much James
@@jamesmcleary1917 So pleased that you have cooked it and are enjoying it!! Thanks so much for letting me know.
@@HariGhotra
Sorry but I don't know how to attach the photograph with my red lentil dal so you'll have to just accept my description, it was delicious and we'll have it again soon
@@jamesmcleary1917 Hi James - no cant here I meant in my app here is the link to download it to your phone hari.is/2P5rXbk
What mustard seeds do you use please?
Thank you for the lovely recipe. I just finnish to make it and i wait my hubby to come home for dinner.😁😁😁😁😁
Hi Did he enjoy it?
Hello. He love it. Thanl you a lot.
What's the ingredients for ground ingredients instead of using seeds
I've noticed you use the same stirring untensil in your kadhai almost everytime I see you cook in it. Is it a stainless steel dosa turner? I've been trying to find one in Toronto, Canada and online but have not had much luck.
Hi Joel
Yes it is but even a spatula for turning eggs will do. Ideally something you can use in a metal pan to turn the veg rather than stirring it. You want the potatoes and cauliflower to hold its shape not mix into a mush. I hope that helps. Hari
can i use another oil if i don"t the oil you are using.
Cauliflower is my favourite veg by far! I have made aloo gobi a few times but never with ginger or fenugreek, never even thought about using them! Tonight i will, thank you Hari, the food looks mouth watering to say the least!
That's fabulous I love cauliflower too. Do let me know what you think of the dish. Hari
In a word, scrumdiddlyumptious lol i will have it again sometime this week, such a simple dish really, being a life time vegan i do eat a lot of Indian food, actually i consume more Asian dishes than western ones, green thai stir fry is another fav of mine, and i recently discovered pumpkin curry, it shouldnt work but it just does, throw in some bulgur wheat and its a really fulfilling meal!
Amazing!! I have a great pumpkin curry on the website too so do give that a go too. thanks so much for sharing your thoughts!
You're approach to cooking is amazing,I will try most of the recipes as I do love Indian cooking,have been to India 3 times ad my brother lived there for 30 years.Look him up.SKCV.COM.His charity. He passed away but his spirit lives on.Keep up the good work !!!! 😎
Where do you buy mustard oil? Is there any particular brand that is good?
There are many brands here is some more information about mustard oil that you might find interesting. www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/mustard-oil-facts
Hari Ghotra Very interesting thanks. As usual with these things it is hard to figure out where the source of the scientific research comes from and what the study was. The articles I have read just raise more questions. Like how much of the mustard oil were the rats in testing actually fed? The scientific papers I find don't mention the amount in the abstract and you have to pay to read the whole thing. Presumably they were fed on Mustard oil every day for weeks but then if I bought some I'd only be using it a few times a year.
Also, is there a higher % of heart problems amongst the asian community who regularly use mustard oil and those that don't? This would seem like a fairer scientific test than studies only on rats.
Also if mustard oil is considered bad why isn't mustard like colmans mustard (which many people in the UK will use a lot of) banned. Or mustard seeds themselves too. My guess is they must not contain as high levels of the erucic acid but hard to find this information.
nitelite78 I think much of the research is outdated and was not carried out in a robust manner in the first place.
So looking forward to making aloo gobi, tomorrow, after having made your recipe for saag aloo, yesterday, which was TASTY!!!
Blessings for your calm, assured presentations on UA-cam!❤️
Hello Hari, can i use fenugreek seeds instead of methi? Thanks a lot.
The seeds a very strong so either use a little or miss the methi out. Let me know how it turns out. Thanks Hari
I used a little bit of seeds. Yes, they are very strong. I think i should have missed the methi out :)
Oh dear - The seeds and powder can overpower the dish!
Yes, they are. But it was still delicious ;)
@@HariGhotra Ayni sey degil. Kullanmayin
Do you cook the potatoes before you put them in the sauce or are they raw?
No add them to the masala first for about 5-10 minutes before adding the cauliflower.
Hari Ghotra Thanks
I just made mine and it burned at the Bottom.. How do i prevent this?
You need to put it on the lowest heat, keep and eye on it and use a good pan. If you feel it's sticking at any point add a little dash of water.If the cooker goes down enough the moisture should come from the cauliflower and ideally it shouldn't burn. Does that help?
@@HariGhotra yes thank you
I'm here coz I listened to Weezer's OK HUMAN 😆
Am a chef of 20 years. b=Best Aloo Gobi recipe on the web. Only you forgot to add Carrom seeds (Ajwain). Gobi s never cooked without em.
Thanks so much!
you are lovely, and your recipes are so tasty,..are you Christian or hindu? just curious
Hi Good to hear that - I am Sikh
onions are not sattvic...yuucckkk!!
Nice recipe but pls tie the hair...
don't worry about it till she cooks for you.
Why? Nobody invited you to eat. Or you cook at home like a doctor?🤔🤔🤔🤔🤔🤔🤔
Tie the hair ..... REALLY , the lady is cooking at home . It will be overhauls and white wellies next .