What is ALOO GOBI?
ALOO GOBI is a traditional, spicy food that comes from northern India, but is also popular in other regions. It is mainly made of cauliflower, potatoes and onions that are mixed with spices and slowly cook until it is done. No liquid - or very small liquid - is added to the bowl and leaves it mostly dry with a very intense flavor from the spice, which is tightened in the pan. Like many other Indian meals, most cooking takes place in the first few minutes of the recipe, followed by long periods of slow cooking. Completed ALOO GOBI is almost always served with less spicy accompaniment, such as bread, rice, cucumber salad or carrot chutney. The main spices used include caraway seeds, coriander, red pepper, turmeric and whistle. They are fried in hot oil in a pan until they release their tastes and do not become fragrance, significantly increase their intensity. If the spices are boiled, which may occur very quickly, it will result in a sharp, bitter odor, which ismakes inedible.
Another important ingredient in ALOO GOBI is a special combination of garlic and ginger. They are placed on the board and then cut simultaneously into a smooth paste, sometimes with added water or salt. Garlic paste is then placed in a container and chilled on anywhere from one hour to a week or more. This paste is used very often in North Indian cooking and has a more subdued taste that uses freshly and separately chopped garlic and ginger. Cooling or freezing the paste allows it to initially withstand cooking for a longer period of time to be fried in oil with other ingredients.
As well as the spices, the cooking has completed the sliced onion is added to the pan with ginger and garlic grazing and some Garam Masala , a mixture of soil, roasted spices. After the onion is cooked, cubic potatoes are added to ALOO GOBI and mixed until every surface is covered in a bright, pungent mixture of spices. The Lord iscovered, so any steam created by potatoes will be captured and used for cooking tubers.
cauliflower is added after the potatoes are mostly finished and the pot is again covered. Traditionally, no liquid is added to the ALOO GOBI, which means that the surface of potatoes and cauliflower will be covered in dry spices that some people could consider too intense to eat themselves. Water or tomatoes can be added to mute the strength of the spice, although it is more optional than traditional.
After completion, ALOO GOBI can end with fresh coriander and lime juice and served with rice or Indian bread. Any side dish that can be used to reduce the heat of spices, such as cucumber salad, are usually welcome. A bowl of yogurt or as cold salad could also be served with food.