August 28, 2021

Tandoori Aloo Gobi – Punjabi Delicacy

History and Origin

Tandoori Aloo Gobi, also called a “Potato & and Cauliflower Curry”. Variations of the dish exist, with tomatoes, fenugreek, turmeric, green chilies, onions interchangeable depending on the recipe. This is an ideal winter subzi made with the season’s best veggies and nice spicy masalas that warm your taste buds. The tandoori aloo gobi subzi is flavored with a tongue-tickling combo of spice powders including kitchen king & chaat masala. A dash of curds together with flavorful & crunchy veggies like onions & capsicum add to the taste and texture of this subzi. Its goes well with paratha and dal, but it takes so good that you can even eat it just by itself like a snack.

Ingredients

1 cups parboiled potato cubes	2 cups parboiled cauliflower florets
1/4 cup capsicum cubes	2 tbsp finely chopped coriander
1/4 cup onion cubes	1/4 cup thick curds
1 1/2 tsp garlic paste	1 tbsp cornflour
1 1/2 tsp turmeric powder	1 tsp ginger paste
1 1/2 tsp chilli powder	1 tsp kitchen king masala
2 tsp lemon juice	1 tsp chaat masala
4 tbsp oil	Salt to taste

Method

Combine the thick curds, garlic paste, ginger paste, cornflour, turmeric powder, kitchen king masala, chilli powder, 1 tbsp of salt & oil in a deep bowl and whisk well.
Add the coriander and mix well. And also add the cauliflower, onions, potatoes & capsicum and toss well.
Heat the remaining 3 tbsp of oil in a broad non-stick pan and add the veggies mixture & cook on a slow flame for 3 mins, while tossing it occasionally.
Now cook on a high flame for 7 to 8 mins, while tossing it occasionally.
Switch off the flame, and add the lemon juice & toss gently.
Serve hot.