Pakistan, India – Special Vegetable Aloo Gobi (Cauliflower With Potatoes)

by Usama Tariq

Introduction

When we talk about some vegetables, it means that they all are the pleasure of nature because we get all vegetables from nature, not from human creation or invention. Cauliflower is one of them. It is a staple vegetable and it is found in northern Indian. Aloo gobi is an Urdu language word which also means Cauliflower with comforting potatoes. It is one of the finest dishes ever from nature because it is full of nutrition and rich in healthy diets. When we talk about nature it means that it has some benefits, for example, some natural things have treatments for some diseases. It is an Asian dish and easily available in many small restaurants or dhabas. But you can make it at your own home for your family and your loved ones by following these easy steps.

Taste in Pakistan

Actually, this is an Indian dish, but it is very popular in Pakistan. Every people knew about that dish in Pakistan. When you talk about Aloo gobi, Pakistani people immediately understood which dish do you talk about. The reason behind its popularity is that because of its taste. The aroma and fragrance of this dish are very delightful. The main ingredients are potatoes and cauliflower.

Seasonal Dish

This dish is vegetarian dish and it is found only in winter season not in summer. So, we can eat it only in winter season.

History

Previously I already talk about their introduction. When we talk about history, this dish is firstly come from the Mughlai cuisines in the era of the Mughal Empire. Firstly this dish is made by the chef of the king of the Mughal Empire and he loved this dish very much, so in short with the passage of time it is popular all across Asia.

Origin

This dish Cauliflower with potato cubes curry is originated from the Northern part of India and the origin of the dish is the Indian subcontinent. But with the passage of time, it is popular among the people of Asia (Asians).

Serving

When we talk about serving this dish, although you can serve it with the boiled rice, chapatti of wheat, chapatti of sourdough, Naan, etc. in real life it is common that this dish is served with wheat Chapatti or homemade chapatti.

Ingredients

For Masala (Base Gravy)

•  (Coriander powder) ½ tbs
• (Cumin seeds) ½ tsp
•  (Garlic) crushed 1 tsp
• (Green chilies) chopped 2
• (Onion) chopped 1 small
• (Red chili powder) ½ tsp or to taste
•  (Salt) ½ tsp or to taste
•  (Tomato) cubes 1 large
• (Turmeric powder) ¼ tsp
• Oil 3-4 tbs

 For Cauliflower & Potato

• (Cauliflower) florets 2 Cups
• (Fresh coriander) chopped 1-2 tbs
• (Potato) peeled & cubed 1 Cup
• Boiling hot water 1 & ½ Cups or as required
• Garam masala powder ½ tsp

Cooking Procedure for making Masala Gravy

• First, take a wok put it on a stove with a medium level flame.
• Add oil, cumin seeds, cook on low flame.
• Then add green chilies and again mix them well.
• Now add chopped onion and again mix it.
• Let fry that chopped onion until its color changed to a golden brown.
• Then add crushed garlic, tomato cubes in it and mix them really well.
• Let’s continuously cook them at low flame.
• Now add salt to taste turmeric powder, coriander powder, and red chili powder then mix it again well.
• After mixing and cooking cover the wok and let it simmer for approximately 2 to 3 minutes on medium flame.
• Your Masala(spice) base gravy is ready.

Cooking Method of Aloo Gobbi

• When you properly ready or prepared Masala(spice) base gravy go to the next step to cook that dish.
• Now take florets of cauliflower to add them into that prepared spice base gravy.
• Then add peeled and cubes of potato in it and mix them well until all spice mix.
• Now add hot water as required or as mentioned in the ingredients section and mix it well.
• Let’s cover the wok and cook it for 8 to 10 minutes approximately on low flame.
• After uncovering it cook it on high flame with stirring and cooking it until oil separates from the dish.
• In last, put Garam Masala powder and chopped fresh coriander leaves for garnishing and last touch.
• When you prepared it then dish it out into the bowl and served it with your loved ones.
• Serve it with boiled rice, chapatti, naan, etc.
• Enjoy the meal!

Nutritional Facts

• Calories: 91 kcal
• Proteins: 2.7g
• Fats: 0.5g

Time Required

• Preparation Time: 20 minutes
• Cooking Time:  25 hour
• Total Time: 45 minutes required

Additional Information

• Serving: 3 to 4 Persons
• Origin: Indian Subcontinent
• Cuisine: Pakistan, India (Mughlai)
• Taste: Spicy and Salty