No Onion,No Garlic, Aloo Gobi
Aloo Gobi can be prepared in many ways. Coming from a Punjabi family I have grown up eating Punjabi version of adraki aloo gobi ki sabzi. We as a family loved it and used to have it at least once a week.
After I got married, I discovered how much my husband also loves eating aloo gobi. Though I do not have patience like my mom to cook it masaledar in a Punjabi style every single time. I found out a shortcut to prepare it which makes it easier for me to cook early in the morning for his lunch box.
This recipe of aloo gobi doesn’t have onion and garlic added. Though I use Maggi Magic masala to enhance the taste, which has onion and garlic powder. If you are looking for no onion no garlic aloo gobi ki sabzi recipe, you can avoid adding maggi magic masala.
I add basic spices in this recipe to make it taste homely and delicious. We both like aloo and gobi to be crispy and simply cannot stand the mushy gobi taste. So, I shallow fry them. This way it remains crispy as well and does not absorb as much oil as deep-fried.
Video Recipe –
This makes for a perfect lunch box recipe for kids and can also be added as a side dish along with gravy sabzi, dal chawal and roti to make a complete thali meal.
How to clean and prepare gobi –
Wash and cut gobi into medium pieces. Make sure to remove any black spots using a knife. You may discard or use the stem in the same recipe. My mom use it in her recipe and it turns out delicious. It has so much fibre which makes it healthy. My mom also makes amazing Restaurant Style Bhindi Masala, Punjabi Home Style Bhindi Sabzi, Punjabi Style Khatti Meethi Kaddu ki Sabzi
In boiling water add turmeric powder and salt. Switch off the flame. Add cut gobi in boiling water. Close the lid and let it blanch for 5 mins.
How to prepare for Aloo Gobi ki sabzi –
Peel and cut potatoes (aloo) into medium size. Soak it in water to prevent it from oxidizing. It also helps to release starch to some extent making potatoes (aloo) crispy.
Cut tomatoes and finely chop ginger, green chilli and coriander leaves. Keep suggested spices ready.
You may also like –
Haldiram Style Peanut Masala Recipe
How to serve Aloo Gobi –
Aloo gobi is delicious in itself, simply pair it with hot phulkas or roti and it makes for a yummy meal. You can also serve it as a side dish along with gravy sabzi, rice, daal, roti and salad to make it a complete Indian thali meal.
Step by Step Recipe –
• Wash, cut and blanch gobi in turmeric and salt water for 5 mins.
• Also, wash, peel and cut potatoes and soak it in saltwater for 5 mins.
• Strain excess water from aloo and gobi before cooking.
Shallow Fry Aloo and Gobi –
• In a pan heat 2 Tbsp mustard oil.
• Add potato (aloo) and cook for a min or two.
• Next, add gobi in the same pan. Cook for 8 -10 mins on a low flame or till tender.
• Switch heat to high and cook for 2-3 mins till aloo and gobi turn crisp brown from outside. Make sure not to burn.
• If cooking in large quantity cook aloo and gobi separately till tender yet crisp.
• Transfer to a bowl and set aside.
Make Aloo Gobi Sabzi –
• Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
• Once cooled down a bit, switch on the flame. Add cumin seeds and let it splutter.
• Next, add finely chopped ginger and green chillies. Cook for a min on a low flame.
• Add finely chopped tomatoes and mix well.
• Next, add turmeric powder and salt, mix well.
• Cover and cook for 2-3 mins or till tomatoes turn mushy.
• Using the back of spatula press tomatoes to get the right consistency.
• Add red chilli powder, coriander powder, maggi magic masala (optional) and finely chopped coriander leaves.
• Mix well and cook for another 2-3 mins.
• Add shallow fried aloo and gobi.
• Mix well and cook for 3 -4 mins on a low flame so that all the spices are combined well.
• Serve hot with roti or paratha.
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Aloo Gobhi
Ingredients
- Gobi - 1 Medium Size
- Aloo Potato - 2 No.
- Mustard Oil - 2 Tbsp + 1 Tbsp
- Cumin Seeds - 1 Tsp
- Finely Chopped Ginger &
- Green Chilli - 1 Tbsp
- Finely Chopped Tomatoes - 2 No.
- Turmeric Powder - 1/2 Tsp
- Red Chilli Powder - 1 Tsp
- Coriander Powder - 1 Tsp
- Salt to taste
- Maggi Magic Masala - 1 Sachet
- Finely Chopped Coriander Leaves
Instructions
- Wash, cut and blanch gobi in turmeric and salt water for 5 mins.
- Wash, peel and cut potatoes and soak it in water for 5 mins.
- Strain excess water from aloo and gobi just before cooking.
Shallow Fry Aloo and Gobi –
- In a pan heat 2 Tbsp mustard oil.
- Add potato (aloo) and cook for a min or two.
- Add gobi in the same pan. Cook for 8 -10 mins on a low flame or till tender.
- Switch heat to high and cook for 2-3 mins till aloo and gobi turns crisp brown from outside. Make sure not to burn.
- If cooking in large quantity cook aloo and gobi separately till tender yet crisp.
- Transfer to a bowl and set aside.
Make Aloo Gobi Sabzi -
- Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
- Switch on the flame. Add cumin seeds and let it splutter.
- Add finely chopped ginger and green chillies. Cook for a min on a low flame.
- Add finely chopped tomatoes and mix well.
- Add turmeric powder and salt, mix well.
- Cover and cook for 2-3 mins or till tomatoes turn mushy.
- Using the back of spatula press tomatoes to get the right consistency.
- Add red chilli powder, coriander powder, maggi magic masala (optional) and finely chopped coriander leaves.
- Mix well and cook for another 2-3 mins.
- Add shallow fried aloo and gobi.
- Mix well and cook for 3 -4 mins on a low flame so that all the spices are combined well.
- Serve hot with roti or paratha.
