Aloo gobi
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Aloo Gobi is a popular Indian and Pakistani dish made with potatoes (aloo in Hindi) and cauliflower (gobi in Hindi) cooked with various spices. It is a dry, vegetarian dish that is commonly served as a main course or as a side dish.
Ingredients[edit | edit source]
The primary ingredients of Aloo Gobi are:
- Potatoes
- Cauliflower
- Onions
- Tomatoes
- Garlic
- Ginger
- Green chilies
- Cumin seeds
- Turmeric
- Coriander powder
- Garam masala
- Salt
- Cilantro (for garnish)
Preparation[edit | edit source]
The preparation of Aloo Gobi involves several steps: 1. Preparation of Vegetables: The potatoes and cauliflower are cut into small pieces. Onions, tomatoes, garlic, and ginger are finely chopped. 2. Tempering: Cumin seeds are added to hot oil in a pan until they splutter. 3. Cooking the Base: Onions, garlic, and ginger are sautéed until golden brown. Tomatoes and green chilies are then added and cooked until the tomatoes are soft. 4. Adding Spices: Turmeric, coriander powder, and salt are added to the mixture. 5. Cooking the Vegetables: The potatoes and cauliflower are added to the pan and mixed well with the spices. The dish is cooked on low heat until the vegetables are tender. 6. Finishing Touches: Garam masala is sprinkled over the dish, and it is garnished with chopped cilantro.
Variations[edit | edit source]
There are several variations of Aloo Gobi, including:
- Aloo Gobi Matar: This variation includes peas (matar in Hindi).
- Aloo Gobi with Gravy: Some recipes include a tomato-based gravy, making the dish more saucy.
- Aloo Gobi with Yogurt: In some regions, yogurt is added to the dish for a tangy flavor.
Serving[edit | edit source]
Aloo Gobi is typically served with Indian bread such as roti, naan, or paratha. It can also be served with rice dishes like jeera rice or plain rice.
Cultural Significance[edit | edit source]
Aloo Gobi is a staple in many Indian and Pakistani households and is often prepared during festivals and special occasions. It is also a popular dish in Indian restaurants worldwide.
See Also[edit | edit source]
Categories[edit | edit source]
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Contributors: Prab R. Tumpati, MD
