Party style aloo gobi|shaadi main banne wali aloo gobi ki sabji

Party style aloo gobi ki sabji is a delicious sidedish and serves with paratha, rumali roti, tandoori roti or naan. This party style aloo gobi is a dish prepared from frying cauliflower florets and potato chunks over a low to medium flame and simmered in a creamy, rich onion tomato based gravy.

PARTY STYLE ALOO GOBI

What is aloo gobi?

Aloo gobi is Punjabi style recipe where both potatoes and cauliflower are simmered in a spiced onion and grated tomato or gravy. It is simple and easy to make. Aloo gobi that serves in restaurant is made by deep frying cauliflower and potatoes to golden and crisp. This dish can be made in several ways. It can be made as dry aloo gobi and semi aloo gobi gravy. You can also make aloo gobi with onion or only tomatoes or no use of onion tomato at all. 

Can I freeze Aloo Gobi?

Aloo Gobi curry will freeze for 3 days, stored in air tight container. I recommend you to don’t overcooked potatoes and cauliflower, so that when you preheat them potatoes and cauliflower don’t get mushy.

How to less the spiciness of aloo gobi?

• Adjust the spice level by increasing or decreasing the quantity of red chilli powder according to your preference.

• You can also skip addition of garam masala powder.

• Always use best quality of spices and herbs during cooking process so that it gives good texture and delicious taste to eat.

• Half cook the cauliflower and potatoes before adding to the onion tomato masala. You can also parboil potatoes and cauliflower. This helps in retaining the shape and texture.

• You can also add cream to make dish more rich and tasty.

Other veg recipes are

•       Dhaba style kadai  veg sabji| how to make kadai veg
•       Restaurant style mix veg
•       Restaurant style mughlai gobi

Recipe card for Party style aloo gobi recipe: 

PARTY STYLE ALOO GOBI PREP TIME: 20 MINUTES                   COOK TIME: 10 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS Oil for frying 1 cup cauliflower, florets 2 potato, cubed For grind 2 medium size tomato,  1 inch ginger 1 to 2 green chilies, slit or sliced (hari mirch) 2 tbsp oil 1 bay leaf 1 inch cinnamon stick  1 tsp cumin seeds 2-3 cloves  1 medium onion finely chopped onion 1 teaspoon chopped coriander leaves (cilantro leaves) ¼ tsp turmeric powder  1 tsp kashmiri red chili powder ½ tsp coriander powder ¼ tsp dry mango powder salt to taste INSTRUCTIONS: Frying veggies Heat up 2 tablespoon oil in a kadai or deep sauce pan on medium flame. Add cumin seeds and let it splutter for a few seconds. Now, add cauliflower florets and add turmeric powder and mix well. Now, shallow fry cauliflower florets on a low to medium flame until golden and crispy. Now, add all the potato chunks and fry until slightly golden brown. Add salt to the veggies and Let it cook for around 15 minutes covered until veggies are almost cooked but not overcooked. Stir thoroughly in between. They should be firm to bite. Preparing masala gravy In a deep sauce pan, heat up oil on low flame. Add cumin seeds and let us splutter for few seconds. Now, add bay leaf , cinnamon stick, green cardamon and black pepper seeds and mix well. With the help of blender, make a smooth paste of tomato, ginger, garlic and green chillies. Now, add chopped onion and green chilli and mix well.Saute onion till its translucent. Add whole red chilli, salt and tomato paste and mix well. Now, add red chilli powder, turmeric powder, coriander powder, dry mango powder. With the help of ladle, mix all the spices thoroughly. Stir continuously till the masala thickens up and releases oil. Once masala is cooked properly, add water as per desired consistency and allow the water to boil.Cook for 10-15 min on medium flame till the curry becomes thick. Add crushed kasuri methi,  garam masala and coriander leaves. mix well. Now, add masala gravy to the fried cauliflower florets and potatoes chunks.  Cover and cook the vegetables for 15 minutes. Finally, serve party style aloo gobi ki sabji with paratha, rumali roti, tandoori roti or naan.

How to make party style aloo gobi recipe with step by step photo

Frying veggies

1. Heat up 2 tablespoon oil in a kadai or deep sauce pan on medium flame.

2. Add cumin seeds and let it splutter for a few seconds.Now, add cauliflower florets and add turmeric powder and mix well.

3. Now, shallow fry cauliflower florets on a low to medium flame until golden and crisp.

4. Now,  add all the potato chunks and fry until slightly golden brown.

 5. Add salt to the veggies and Let it cook for around 15 minutes covered until veggies are almost cooked but not overcooked. Stir thoroughly  in between. They should be firm to bite.

Preparing masala gravy

1. In a deep sauce pan, heat up oil on low flame.

2. Add cumin seeds and let us splutter for few seconds.

 3. Now, add bay leaf, cinnamon stick, green cardamon, black pepper seeds and mix well.

4. With the help of blender, make a smooth paste of tomato, ginger, garlic and green chillies.

5. Now, add chopped onion and green chilli and mix well.Saute onion till its translucent.

6. Add whole red chilli, salt and tomato paste and mix well.

7. Now, add red chilli powder, turmeric powder, coriander powder, dry mango powder.With the help of ladle, mix all the spices thoroughly.

8. Stir continuously till the masala thickens up and releases oil.

9. Once masala is cooked properly, add water as per desired consistency and allow the water to boil.Cook for 10-15 min on medium flame till the curry becomes thick.

10. Add crushed kasuri methi,  garam masala and coriander leaves and mix well.                 
 

11. Now, add masala gravy to the fried cauliflower florets and potatoes chunks and mix well.

12. Cover and cook the vegetables for 5 minutes.

13. Finally, serve party style aloo gobi ki sabji with paratha, rumali roti, tandoori roti or naan.