Any recipe with Aloo and Gobi combo goes wrong? definitely not. So today I am sharing an evergreen combo Aloo Gobi recipe that goes very well with rice varieties like brinji rice, lemon rice, mint rice etc. Not only with rice, this potato cauliflower fry can be easily paired with chapathi and even poori too. This is such a simple dish that we can bend the ingredients as per wish and it taste similar to the one that we have in restaurants. Then why waiting, let’s go to the recipe…..
If interested check out my other gobi recipes….
1. Always keep the cauliflower in boiling water as this step helps to get rid of worms.
2. Also don’t keep the cauliflower in hot water for more than 10 minutes (maximum) else it turns mushy.
3. Adjust green chilli and chilli powder as per spiciness preferred for this aloo gobi recipe.
4. Both aloo and gobi should be little crunchy only and not mushy (3/4th cooked). It should retain its shape.
5. For variation green peas, paneer or even mushroom can be used.
6. For restaurant touch, aloo can be par boiled, then fried in oil and used. It adds more taste and helps to retain the shape.
7. Addition of curd is optional, but it lends creaminess and taste to the dish.
8. For variation, tomato can be pureed and added, it gives a semi-gravy subji. This potato cauliflower fry goes well with chapati / poori and even sambar rice.