Aloo Gobi, Indian people, chefs, or people who know what it is?!
Answers: When I finished making it, the potatoes were not completely soft and the sauce wasn't really liquid enough, it was burnt too...any suggestions. Also, I think I got the spices right and everything, it was good, but had some issues.
You get an A for trying! Coriander leaves are the same as cilantro leaves (probably for garnish).
The potatoes take longer to cook than cauliflower. Make sure all the pieces are roughly the same size, this makes for even cooking time.
Traditionally, aloo gobi is a "dry" dish; meaning there is no sauce. Rassa aloo gobi has a sauce (or gravy). Both dishes are delicious.
Here is a cooking demo of aloo gobi:
http://www.ifood.tv/node/355
http://vegetarian.about.com/od/maindishe...
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Aloo Gobi (with gravy)
Ingredients:
Cauliflower – 1 bunch, broken into florets (same size)
Potato – 2 medium, chopped (sam size pieces)
Onion – 1 medium
Green chilies – 4, chopped fine
Turmeric – 1 tsp
Cumin seeds – 1tsp
Ginger + Garlic paste – 1 tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Salt – to taste
Method:
Heat 1tbsp oil in a pan; add cumin seeds and after they crackle, add turmeric, ginger + garlic paste and fry for 30 seconds.
Add chilies and onions and fry till onions turn golden.
Add potatoes and cauliflower florets, 1 cup water and mix. Cover and cook for 10 minutes or till they turn tender.
Add garam masala, powders, salt and mix gently taking care not to break the florets. Let the gravy simmer for 5 minutes to thicken the gravy.
Garnish with coriander leaves and serve with rice or chapati.
Yes, I know what it is. And it just sounds like you basically need some practice with it. Maybe your recipe has issues? Try this simplified recipe: http://www.recipezaar.com/84324
Gobi is a delicate vegetable and that's why you should boil potatoes separately. Cook the potatoes in microwave for 7/8 minutes separately. You will have to do this before you are going to start the recipe. Now combine the vegies in usual manner, you will get an effect of softness in potatoes.
Try Rase wali aalu gobhi. Aviod cooking in pressure cooker.
Hi, although you havent mentioned the spices used the most common method is to first put in the potatoes and let them cook . When they are slightly golden brown - put in the cauliflower ,ADD salt and masalas( spices ) , lower the heat and COVER so that the vegetables can cook in their own juice for some time . Stir occassionally.
Test with your spatula to see that the vegetables are semi-soft and then add just enough water for the gravy. If you are adding tomatoes, do not add the pulp -this will make the aloo-gobi soggy.
You will know it is done when the oil starts coming up.
Good luck !
yes, and i love it!