Get To Know About The Backbones Of Aloo Gobi

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The potato and cauliflower dish is very basic & common vegetable curry one could find anywhere. It is coincidentally vegan and cheap food. The aloo gobi’s origin is in the Punjab. But now its a firm lovely dish in India & Pakistan. The ingredients are backbone of the recipe. Let’s understand them.

• Potatoes:

Potato/Aloo is the main ingredient of the dish. The waxy potatoes are recommended to buy. Potatoes should be sautes in hot oil even before you add any liquid. The boiled cubes of it soak up much fat in the pan. Then one has to pour out the oil and then add other ingredients. Frying adds the flavour & richness to your dish.

• Cauliflower:

Cauliflower is a simple proposition but it’s also becomes rare in winter floods. A little dance of it in hot oil together with potatoes would bring the flavour. The pieces slightly bigger than the potatoes will cook in almost same time, instead of disintegrating & overcooking before it’s done with the potatoes.

• Tomatoes:

Aloo gobi considers to be a dry dish where liquid is need to cook vegetables. And normally this comes in form of the tomatoes. The tomatoes will be always fresh but unless it’s summer the tinned variety is recommended. The sauce becomes so flavourful & rich. Simmering the curry till the oil rises is the classic indication of the curry which is well cooked.

• Aromatics:

The red or yellow onion are important to cook till it becomes soft & golden. Garlic & ginger complete the base flavours of the recipe. Make the garlic, onion & ginger into paste.

• Spices:

Cumin beautifully pairs with cauliflower & turmeric for colour. Coriander adds the zestiness. Methi gives distinctive bitter taste to the dish. Cardamom, cloves, cinnamon & star anise provides the sweetness. And they also gives some interesting flavours. The chilli powder is for taste to make the aloo gobi, homely pleasure.