Achari Aloo Gobi (North Indian Recipes)

 

 Achari Aloo Gobi Sabzi is a popular Indian vegetarian dish that originated in the North Indian region. Achari Aloo Gobi is a flavorful Indian dish made with potatoes (aloo), cauliflower (gobi), and pickling spices.

 Achari Aloo Gobhi is a delectable side dish that offers a delightful combination of pickled flavors. The dish is crafted by infusing a mix of five spices into the tempering, along with a blend of dry spices and vegetables, resulting in a harmonious fusion of flavors. Achari Aloo Gobhi, a delightful side dish, features a tantalizing medley of pickle flavors that adds a unique touch to the classic combination of potatoes and cauliflower. 

The dish's distinct taste comes from a careful blend of five aromatic spices used for tempering, enhancing the overall savor. Additionally, a mixture of dry spices and a selection of fresh, vibrant vegetables further contribute to the harmonious, well-rounded flavors of this dish.

 It is a nutritious and satisfying dish that pairs well with rice or flatbreads like roti or naan. 

Here is the recipe:

 

 Recipe: Yields for 2 persons

Ingredients:-

Potatoes- washed,peeled and cubed 1 cup

 Cauliflower - washed and cut into florets 1 cup

 Onion 1 medium size

 Ginger-garlic paste 1 tbsp

 Turmeric powder 1/2 tsp

 Kashmiri chilli powder( according to your spice level you can add more) 1/2 tsp 

Coriander powder 1/2 tsp

 Jeera powder 1/2 tsp 

A pinch of amchur powder

Garam masala powder 1/2 tsp 

Salt to taste

A pinch of asafoetida

Kasuri methi (crushed) 1/2 tsp

Oil (2 tbsp for shallow frying the aloo and gobhi and 2 tbsp for making the sabzi) 4 tbsp

FOR TEMPERING:-

Mustard seeds 1/2 tsp 

 Fennel seeds 1/2 tsp

 Kalonji 1/2 tsp 

 Few fenugreek seeds

 Finely chopped coriander...for granishing

Method:- 

 In a pan, add 2 tbsp of oil. Heat it. add the cubed potatoes and fry till they become golden brown. Take it out and add the cauliflower florets and fry it golden brown. Take it out and keep it aside.
In the same pan, add another 2 tbsp of oil and add the tampering ingredients, let it splutter.  

Add the sliced onions, ginger-garlic paste, and asafoetida. Saute till the onions become golden brown. Add turmeric, Kashmiri chili pdr, coriander pdr, jeera pdr, garam masala, kasuri methi, amchur pdr, and salt. Saute well for about a min. 

Cover and cook until the oil separates from the masala. Add the sauteed aloo and gobi and give a nice mix, so that all the masalas get coated well on the aloo and gobi. Garnish it with finely chopped fresh coriander.

ACHARI ALOO GOBI IS READY TO SERVE WITH HOT ROTIS OR PARATHAS.

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Nutritional Value Per Serving of Achari Aloo Gobi (Approximately):

 

Calories: Approximately 150-180 kcal

 

Fat: 7-10 grams

 

Saturated Fat: 1-2 grams

 

Cholesterol: 0 milligrams

 

Sodium: 300-400 milligrams (varies with salt used)

 

Carbohydrates: 20-25 grams

 

Fiber: 4-5 grams

 

Sugars: 3-4 grams

 

Protein: 3-4 grams

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