Aloo Gobi Tawa paratha Aloo Gobhi Chef Ranveer

ALOO GOBHI (2 WAYS) - Trust me when I say, this Aloo Gobi masala is a party show stopper

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ALOO GOBHI 2 WAYS
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Ginger Green Chili Paste
2 inch Ginger (peeled & sliced)
4-5 no. Green chillies (less spicy & broken into half)
Salt to taste,

For Washing Veggies
2 medium Cauliflower, medium size florets,
Water,
Salt to taste,
6-7 Potatoes, peeled & diced,
Water,

For Frying Veggies
Oil for frying,
1 medium Cauliflower, cut in florets,
3 medium Potatoes (peeled & diced)

For Masala Mixture
2 tbsp Coriander powder,
2 tsp Degi red chili powder,
2 tsp Turmeric powder,
A pinch of asafoetida,
3-4 tbsp Water,
1 tbsp Curd, beaten,
1 tbsp Tender coriander stems, chopped,

For Ghar Wala Aloo Gobi
1 tbsp Oil,
A pinch of cumin seeds,
A pinch of fennel seeds,
4-5 no. Fenugreek seeds,
1 tbsp Ginger Green chili paste,
3 medium Potatoes (peeled & cubed)
1 medium Cauliflower (cut in florets)
2-3 tbsp Prepared Masala Mixture,
Salt to taste,
A pinch of sugar,
Little water,
1 medium Tomato, cut into dice,

For Garnish
Coriander sprig,

For Shadi Wala Aloo Gobi
1 tbsp Oil,
tsp Cumin seeds,
1 Green cardamom,
1 Cloves,
1 heaped tbsp Ginger Green chili paste,
A pinch of asafoetida,
3-4 tbsp Prepared Masala Mixture,
Salt to taste,
1 cup fresh Tomato puree,
Little water,
Fried Potatoes,
Fried Cauliflower, florets,

For Garnish
1 Green chili, slit into half,
Coriander sprig,
inch Ginger, julienned,

Other Ingredients
2 tsp Ghee (for Layering)
Whole wheat flour, for dusting,
2 tsp Ghee (for roasting)

For Paratha Dough
2 cups Whole wheat flour,
Salt to taste,
1 tsp Ghee,
tsp Carom seeds,
Water,
1 tsp Oil (after kneading)

Process
For Ginger Chili Paste
In a mortar pestle, add ginger, green chili, salt to taste and make it coarsely paste.
Keep it aside for further use.

For Washing Veggies
In a bowl, add cauliflower, water, salt to taste and mix it well.
Keep it aside for 20-30 minutes.
In a bowl, add potato, water and keep it aside for further use.

For Frying
In a kadai, add oil, once it's hot, add cauliflower and fry until golden in color.
Transfer it to an absorbent paper and keep it aside for further use.
Add potato and fry until 80% cooked.
Transfer it to a tray and keep it aside for further use.

For Masala Mixture
In a bowl, add coriander powder, degi red chili powder, turmeric powder, asafoetida, water, curd, tender coriander stems and mix it well.
Keep it aside for further use.

For Ghar Wala Aloo Gobi
In a kadai or handi, add oil, once it's hot, add cumin seeds, fennel seeds, fenugreek seeds and let it splutter well.
Add ginger chili paste and saute it for a minute on moderate heat.
Add potatoes and saute well, add cauliflower, prepared masala mixture and mix everything very well.
Add salt to taste, sugar, water and saute it well.
Now, cover it with the lid and keep it aside for further cooking.
Add tomatoes and turn off the flame.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with paratha.

For Shaadi Wale Aloo Gobi
In a kadai or handi, add oil, once it's hot, add cumin seeds, green cardamom, cloves and let it splutter.
Add ginger chili paste and saute it for a minute on high flame.
Add prepared masala mixture and saute well on high flame. Add salt to taste, tomato puree and cover it with the lid and cook it for 3-4 minutes on low flame.
Add water, fried potatoes, fried cauliflower and cook it well on moderate heat.
Transfer it to a on the serving dish, garnish it with ginger julienned, green chili, and coriander sprig.
Serve hot with paratha.

For Paratha Dough
In a parat, add whole wheat flour, salt to taste, ghee, carom seeds, water and knead it well.
Make it medium soft dough and keep it aside.
Apply oil on the dough and keep it aside for resting.
Divide the dough into equal lemon size balls, roll it into rotis, apply ghee and fold it like a book or shape it into a triangle.

For Cooking Paratha
In a tawa add ghee, once it's hot, place paratha and cook it from both the sides.
Transfer it to a plate and keep it aside for further use.












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