Скачать или смотреть Office ka Dabba ep 22 | Restaurant style Gobhi Aloo | आसान आलू गोभी की सब्जी

Crispy Aloo-Gobi Masala ✨
Golden fried potatoes & cauliflower tossed in a rich, spiced tomato masala – finished with kasuri methi, fresh coriander & ginger juliennes. Served with boondi raita, roti & a crunchy salad… pure tiffin bliss! 🫶🍛

Have you tried frying your aloo-gobi before cooking? It gives that unbeatable restaurant-style texture! 😍

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Ingredients
• 350 g cauliflower (medium florets, stalks slightly slit)
• 3 raw potatoes (cut lengthwise)
• 1¼ tsp turmeric powder (divided)
• 2 tsp salt (divided)
• Oil for frying
• 1 onion (finely chopped)
• 2 tomatoes + a little ginger, garlic, green chilli & coriander stalk (to grind together)
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 1 tsp crushed dry fenugreek leaves (kasuri methi)
• ½ tsp garam masala
• 1 deseeded tomato (chopped)
• A little hot water (to adjust gravy)
• Fresh coriander leaves (for garnish)
• Green chilli slices & ginger juliennes (for garnish)

For serving
• Curd
• Boondi
• Roasted cumin powder
• Carrot slices
• Cucumber slices
• Roti

Process

First, cut the cauliflower into medium florets and slit the stalks so flavours can seep in. Place the florets in a bowl, add hot water, ¼ tsp turmeric and 1 tsp salt, mix and let sit for 10 minutes – this helps clean out any hidden worms. Meanwhile, cut the potatoes lengthwise. Heat oil in a pan and fry the potatoes until crisp and golden; remove and keep aside. In the same pan, fry the soaked cauliflower on low flame until golden marks appear (about 10–12 minutes) and remove.

In a grinder, blend tomatoes with ginger, garlic, green chilli and coriander stalk to a smooth paste. In the same pan, heat a little oil, add cumin seeds and a bay leaf, then sauté the chopped onion on low flame until brown. Add ½ tsp turmeric, 1 tsp Kashmiri chilli powder, 1 tsp salt and 1 tsp coriander powder, sprinkle a little water so spices don’t burn, and cook until aromatic. Add the tomato paste and fry well on open flame for 3–4 minutes, then cover and cook 5–7 minutes until oil separates.

Now add the fried cauliflower and potatoes. Sprinkle crushed dry fenugreek leaves, garam masala and the chopped deseeded tomato. Pour a little hot water so the masala coats the vegetables, and mix gently to avoid breaking the florets. Cover and cook another 3–4 minutes. Finish with fresh coriander, green chilli slices and ginger juliennes.

Serve hot with boondi raita, roti and a simple carrot-cucumber salad for a wholesome meal.