Tarla Dalal, a culinary icon in the world of vegetarian cooking, had a remarkable talent for turning simple ingredients into flavorful masterpieces. One of her timeless creations is the Aloo Gobi recipe, a classic North Indian dish that celebrates the humble yet versatile cauliflower and potatoes.
In this recipe, the combination of aromatic spices and the skillful use of common vegetables transforms a few basic ingredients into a dish that’s not only wholesome but also bursting with authentic Indian flavors. Tarla Dalal’s approach to cooking always emphasized simplicity without compromising on taste, making her recipes accessible to both beginners and seasoned cooks.
Let’s delve into the delightful world of Tarla Dalal’s Aloo Gobi, where the magic of spices and the goodness of vegetables come together in perfect harmony.
Aloo Gobi Recipe Tarla Dalal
Certainly! Here’s a simple Aloo Gobi recipe inspired by Tarla Dalal:
- 2 cups cauliflower florets
- 1 cup potatoes, peeled and diced
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
- Heat oil in a pan or kadai. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they become golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add finely chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and sauté for 2-3 minutes.
- Add cauliflower florets and diced potatoes. Mix them well with the masala.
- Season with salt and sprinkle a little water. Cover the pan with a lid and let it cook on low to medium heat. Stir occasionally to prevent sticking.
- Cook until the vegetables are tender, and the flavors are well absorbed. It may take around 15-20 minutes.
- Garnish with fresh coriander leaves.
Your delicious Aloo Gobi is ready to be served! Enjoy it with roti, naan, or rice.
Frequently Asked Question Aloo Gobi Recipe Tarla Dalal
Q1: Can I use frozen cauliflower for this recipe?
A1: Yes, you can use frozen cauliflower if fresh is not available. Make sure to thaw it before adding to the recipe, and adjust the cooking time accordingly.
Q2: Is it necessary to peel the potatoes?
A2: Peeling the potatoes is optional. If you prefer the texture and taste of potatoes with the skin, feel free to leave them unpeeled.
Q3: Can I make this recipe ahead of time?
A3: Yes, Aloo Gobi reheats well, making it a great dish to prepare in advance. Store it in an airtight container in the refrigerator and reheat on the stove or in the microwave before serving.
Q4: What can I serve with Aloo Gobi?
A4: Aloo Gobi pairs well with various Indian bread like roti, naan, or paratha. It also complements steamed rice or jeera rice.
Q5: Can I customize the spice level?
A5: Absolutely! Adjust the amount of red chili powder and green chilies according to your spice preference. Start with a smaller quantity and add more if needed.
Q6: How long does it take to cook the vegetables?
A6: The cooking time may vary, but generally, it takes around 15-20 minutes for the cauliflower and potatoes to become tender. Ensure you cook them on low to medium heat, stirring occasionally.
Q7: Can I add other vegetables to this recipe?
A7: Yes, feel free to experiment by adding other vegetables like peas, bell peppers, or carrots to customize the dish to your liking.