Adraki Aloo Gobi

About Adraki Aloo Gobi

Ingredients

• Ginger, chopped 2 inches
• Medium potatoes, peeled and cut into cubes 2
• Medium cauliflower, separated into florets ½
• Oil 1 tbsp
• Cumin seeds ½ tsp
• Asafoetida 1 pinch
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Garlic, chopped 1 clove
• Green chillies, chopped 1 to 2
• Salt to taste
• Fresh coriander leaves, chopped 2 tbsps

How to Make Adraki Aloo Gobi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds and saute till they change colour.
2. Add asafoetida, coriander powder and turmeric powder and mix well.
3. Add ginger, garlic and green chillies, mix and saute for 5 minutes.
4. Add potatoes, mix well and cook for 5-7 minutes stirring occasionally.
5. Add cauliflower florets and salt and mix well.
6. Reduce heat, cover and cook for 15-20 minutes, stirring every 4-5 minutes or till potatoes are cooked.
7. Transfer into a serving bowl garnish with coriander leaves and serve hot with rotis or naan.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps