Aloo Gobi Sindhi Style Recipe

This recipe of aloo gobi is a traditional one. I like this method because of many reasons; like it uses onions, but you don't have to stir it! The gobi (cauliflower) does not get deep-fried (which is another traditional method of preparing the veggies).

Instead, the veggies get layered and steam cooked in their own juices. The onion at the very bottom of the pan gets caramelized and adds a wonderful flavor to the veggies.

It's easy, nutritious and very flavorful.

This is how it goes..

By Bharti

Ingredients

2-3 medium onions
2 inch piece of ginger
3-4 cloves of garlic
1 inch piece of jalapeno or 1-2 thai green chillies
2 tomatoes roughly chopped
1 small cauliflower washed and cut in to small florets (2 cups)
1 medium potato peeled and chopped in to medium pieces
salt to taste
1/2 teaspoon dhaniya powder (coriander seed powder)
1/2 teaspoon haldi powder (turmeric)
1/2 teaspoon amchur powder (mango powder)
a pinch or 2 of garam masala
2 tablespoons cilantro leaves chopped

Method

Place the onion, ginger, garlic and chillies in the food processor.

Process till everything is chopped (or chop with the knife).

Heat 2-3 tablespoons oil on high heat in a heavy based flat pan. Add the onion mixture and spread it out.

Add 2 roughly chopped tomatoes and spread on top of the onion mixture.

Spread the cauliflower florets and potatoes on top. Sprinkle the salt, dhaniya powder, haldi powder on top. Cover and cook on high heat for 10 minutes. Lower the heat to medium.

Check to see if the veggies are cooked through.

Using a large spoon or metal spatula, dig in the middle to check if the onions at the bottom are browned. If not, cook at high heat for a few minutes till the juices evaporate and the onion is browned.