Gobhi Aloo is a classic and beloved dish enjoyed by both vegetarians and non-vegetarians alike. While it's a simple vegetable curry, it holds a special place in Indian cuisine-whether it's a dinner party, wedding, or festive occasion, Gobhi Aloo is often a highlight on the vegetarian menu. We all love the Gobhi Aloo served at weddings or functions, but no matter how hard we try, it's difficult to recreate that same taste at home. Want to impress everyone with authentic halwai-style Gobhi Aloo? Here's a foolproof way to get that same rich flavour at home.
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How to Cut Gobhi (Cauliflower) Properly
One common complaint is that the cauliflower turns mushy while cooking. This usually happens because it's not cut properly. Here's how to do it right:
- Take a cauliflower and make a gentle cut on its outer stalk to break it apart.
- Cut the central stalk and peel its hard outer layer. Then slice it thinly, lengthwise. Also, finely chop the green leaves.
- Separate all the florets by hand. If any floret is too thick, cut it into smaller pieces.
- Soak the chopped cauliflower in lukewarm water mixed with salt or vinegar for a few minutes. This cleans the florets thoroughly and helps remove any hidden insects.
How To Make Halwai-Style Gobhi Aloo
For authentic halwai-style flavour and texture, follow these steps:
Cut the cauliflower into slightly thick florets so they retain their shape after frying.
Peel and cut the potatoes lengthwise. Fry them until golden and keep them aside.
How To Make Halwai-Style Gobhi Aloo I Gobhi Aloo Recipe:
- Heat oil in a pan. First, fry the cauliflower florets until golden. Remove and keep aside. Then fry the potatoes and set them aside as well.
- In the same pan, add cumin seeds, followed by finely chopped ginger and garlic. Sauté for 1-2 minutes.
- Add finely chopped onions and sauté until golden brown. Then add grated tomatoes and cook until the oil separates.
- Add salt, red chilli powder, turmeric, coriander powder, and cumin powder. Mix well and cook for a few minutes.
- Add some green peas and sauté briefly. Sprinkle in some kasuri methi (dried fenugreek leaves) for a rich aroma.
- Now, add the fried gobhi and aloo to the masala. Mix well. Sprinkle some amchoor powder (dry mango powder) for tanginess.
- Add a little water, cover with a lid, and cook on a low flame for 5 to 10 minutes.
- Open the lid, add garam masala and chopped fresh coriander leaves. Give it a final mix and turn off the flame.
- Serve hot with poori or crispy paratha for a truly satisfying meal.
Now that you know the secret, try these steps to make halwai-style Gobhi Aloo at home and wow your family and guests!