Dhaniya Aloo Gobi (Potatoes & Cauliflower cooked in a Cilantro Paste)


The other day I made Aloo Gobi for dinner and used my mum-in-law's delicious recipe.  The idea here is to blend the cilantro, green chilies, ginger, and garlic into a paste and then cook the paste along with the other veggies.  This dish is amazingly delicious and is easily a step up from your traditional Aloo Gobi.  Enjoy! 

NUTRITION: Cauliflower is an excellent source of Vitamin C, Vitamin K and Fiber.  It is a very good source of Omega 3 Fatty Acids and Folic Acid.


INGREDIENTS:

Cilantro Paste:
  • Garlic - 1 clove
  • Ginger - 1/2 inch piece
  • Green Chilies - 2
  • Fresh Cilantro - handful
  • Water - 2 tbsp (just to get the grinder/blender going)
Aloo Gobi (Potato-Cauliflower) Recipe:
  • Olive Oil - 2 tbsp
  • Cumin Seeds - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Red Onion - 1 big (sliced)
  • Plum Tomatoes - 2
  • Cauliflower - 1 (cut into florets)
  • Potato - 1 big (bite size cubes)
  • Red Chili Powder - 1 tsp
  • Coriander Powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Salt to taste

DIRECTIONS:
1. Begin by slicing the onion.


2. Heat a wok/pan on medium heat, add oil, add cumin seeds.  Wait for them to sizzle.


3. Once they sizzle, add the turmeric powder.  Saute for about 5-8 seconds.  


4. Add the sliced onions.  Season with salt.  Combine.  Saute until caramelized... about 5-7 minutes.


5. Now make the cilantro paste with the following ingredients.


6. Blend all the ingredients from step #5 in a Magic Bullet / Blender.


7. Once the onions are done, this is what you should have.

8. Add the cilantro paste.  Season with a little salt.  Combine.  

9. Now chop the tomatoes.


10. Add the tomatoes to the onion-cilantro mixture.  Combine and cook for 10 additional minutes. 


11. Get your cauliflower and cut into florets.


12. Peel your potato and cut into bite size cubes.  


13. Check on your onion-cilantro mixture... this is what you should have.  Notice how the water evaporated and the color is not as bright green. 


14. Add the cauliflower and potatoes to the onion-cilantro mixture.


15. Season with red chili powder, coriander powder, and salt.


16. Combine.  Cook for 5 minutes - uncovered. 


17. After 5 minutes, stir and cover with a lid.  Reduce heat to dial #3.
Cook the Aloo Gobi for 40 minutes or until the cauliflower and potatoes are soft and edible.  Keep stirring in between to avoid burning.


18. This is what you should have.


19. Turn off the stove and add garam masala.  Adjust salt.  


20. Serve with rice/roti/naan... it is delicious!





9 comments:

  1. Wow! I almost drooled over my keyboard. This is awesome recipe. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

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  2. I loved the recipe and bend it with beckam. In DVD version, there is extra with how to make aloo gobi with the director, I loved that and this recipe both so much! I am going to have to make it and watch that movie again. Thanks.

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  3. What a vegetable this is. I love how versatile cauliflower is. I so tempted to try your recipe later this week (I have 3 heads of cauliflower waiting for me at home.) I will come back to your site and report on how your recipe turned out for sure! Would you like to take a look at my most recent cauliflower creation? http://cuceesprouts.com/2010/09/marinated-cauliflower-salad/

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  4. tried this for lunch today and it turned out great! 2yrs since being married and starting cooking i always dreaded making aloo gobhi..i had almost given up on it..but this just turned out gr8!!we savored it :) the pictures help a lot and cilantro is going on my grocery list permanently now!!
    thanks for this gr8 recipe :)

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  5. @Neha - Glad you liked the recipe. Cooking is challenging the initial years of marriage, however you'll figure it out. I'm glad the pics helped and isn't cilantro amazing? :-)

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  6. I made this tonight, and it was sooooo good. I was generous with the cilantro. I had to substitute a jalapeno for the green chilies and curry for the garam masala, and it was great. I can't wait to make it again with the correct ingredients. Thanks for the DELICIOUS recipe! -Kristi

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  7. @Kristi - Great idea on the jalapeno substitute.. if you can't find the green chilies, don't worry about it. I'm so glad this worked out for you and good job on finding the right substitutes. :-)

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  8. Me gusta mucho la elavoracion de este plato, pero prefiria que fuera mas delicado y separar algunos ingredientes, de seguro se veria mejor, y los sabores se mezclan mejor los sabores en la boca

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  9. I made this tonight for dinner and it turned out awesome!!!!!! It was so yummy, we were licking our fingers off it :)) my picky 4 yr old daughter loved it too! Couldn't be more happier! Thanks to you for posting such a nice descriptive recipe and a big one to your m-i-l too for inventing it :)

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