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Rasedar aloo gobhi is very simple to cook and a one pot meal. You can cook it in a pressure cooker or instant pot or in kadhahi. Flavored with tomato and spices this gravy is rich as well as full of taste.
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Rasedar Aloo Gobhi | Potato Cauliflower Gravy

Aloo Gobhi is such a combination that you can cook in a number of ways and with little change in spices this vegetable combo rocks, you can never go wrong with this. Rasedar aloo gobhi or potato cauliflower gravy is one of the dishes which is commonly cooked in the kitchen. It can be dry or with gravy.
This rasedar aloo gobhi is very simple to cook and a one-pot meal. You can cook it in a pressure cooker or instant pot or in a kadhai. Flavored with tomato and spices this gravy is rich as well as full of taste.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 15 minutes
Total Time 25 minutes
Servings 4 Serving
Author Bhawana

Ingredients

  • ½ Head medium size cauliflower
  • 1 Big onion chopped finely
  • 1 Big tomato chopped finely
  • 2 Medium size potato
  • 1 Green chili chopped finely (optional)
  • 3 Pods garlic grated
  • 1 Tsp ginger-garlic paste
  • 1 Tsp cumin seeds
  • ½ Tsp chili powder
  • 1 Tsp kitchen king masala
  • ¼ Tsp turmeric powder
  • ½ Tsp coriander powder
  • 2 Tblsp oil
  • A pinch of asafoetida
  • 1 Cup water
  • Handful green coriander chopped finely

Instructions

  • Cut the cauliflower into small florets and keep in turmeric water. It helps in cleaning germs and insects.
  • Heat oil in a cooker and add cumin seeds. Once they crackle add chopped onion and fry till they turned golden brown.
  • To this add asafoetida, grated garlic, and ginger garlic paste. Stir for a min.
  • Once the raw smell of garlic goes away add chopped tomato. Fry them till they start leaving oil or mushy enough.
  • Now add chopped vegetables. Mix them well and keep stirring for 1 min.
  • This is the trick. When vegetables are kept on medium flame with continuous stir they become crunchy in texture (not mushy after cooking finishes) and gravy comes out very rich in color.
  • After a min add all dry spices like turmeric powder, chili powder, coriander powder and kitchen king powder one by one. Mix well and again stir them for about 2 mins.
  • Adjust salt as per taste and add chopped green coriander. Mix well. Now add 1 cup of water and cook for 3 whistles.
  • Let the cooker releases pressure, your rasedar aloo gobhi or potato cauliflower gravy is ready to serve with paratha/roti/flatbread or rice.

Notes

  1. Adjust consistency as per requirement by adding more water.
  2. You can avoid chilis if cooking for kids.
  3. The trick is to stir vegetables in tomato-onion paste before adding spices. Keep mixing on medium flame while adding spices.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg