July 25, 2015

Shahi Aloo Gobi (Restaurant Style)

Shahi Aloo Gobi is a rich, creamy and popular side dish for any Indian Bread variety. Spiced Cauliflower and Potatoes cooked with curd gives fine aroma and makes it simply delicious....



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Pre time: 10 mins
Cooking time: 20 mins
Serves: 4



Ingredients for making Shahi Aloo Gobi:
















Boiled potatoes peeled and diced from 2 potatoes.
Capsicum 1 and Onion 1 sliced in to squares
Semi boiled cauliflower florets 10 to 12
Fresh creamy curd 150 ml
Kasoori methi 2 tea spoons
Butter 2 tb spoons
Oil 3 tb spoons
Salt to taste



Powders to be added:


Kashmiri chilli powder 2 tea spoons
Coriander seed powder 2 tea spoons
Cumin seed powder 1/2 tea spoon
Garam masla powder 1/2 tea spoon


Sautéing Items:


Cloves 5
Cinnamon sticks few pieces
Cardamom pod 1
Cumin seeds 1 tea spoon


For Gravy Paste:


Onions 2
Green chillies 2 or 3
Garlic pods 8
Ginger an inch piece 2
Cashews 4



How to make Shahi Aloo Gobi?


Heat a pan with 2 tea spoons of butter and 2 tea spoons of oil. Fry garlic, ginger, cashews, onions and green chilis for 3 to 5 minutes in medium flame. After they get cooled down grind them to paste and keep aside.
Now heat a heavy bottomed pan with remaining oil and butter.
Add all the sauteing items. Once the cumins splutter add the sliced onions and capsicum and fry for 2 minutes.
Now add all the powders given and required salt and stir well.
Add the boiled aloo and cauliflower and gravy paste and mix well.
















Let them get spiced up and well coated in low flame for 5 minutes keeping the pan closed.
Add the fresh curd and mix well. Add 2 cups of water and allow them to boil till the gravy thickens to semi dry.
Add the kasoori methi leaves and switch off the stove.





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