cure.fit is an integrated platform for food, fitness and meditation
live
Expand menu
    notification-icon
    cart-image
    cure.fit is an integrated platform for food, fitness and meditation
    live
    Expand menu
      notification-icon
      cart-image

      Anjeeri Aloo Gobi

      bookmark-iconshare-icon
      Time20 Min
      DifficultyEasy
      Serves1

      Add a unique and interesting twist to the regular sabzi with this recipe to make Anjeeri Aloo Gobi Restaurant style at home. Serve with Tawa Phulka or with daal-rice as an accompaniment with a side of salad and bowl of plain yoghurt. Add as a dry sabzi to a lavish buffet spread or use as a filling in sandwiches to give it a desi twist. Quick and easy to make, this Anjeeri Aloo Gobi recipe sabzi i ... s elevated to the next level of taste and nutrition with the addition of anjeer or fig. The Anjeeri Aloo Gobi ingredients offer a host of health benefits. Cooked with very little oil and mildly spiced with regular masalas, the sabzi is light on stomach and high on flavours. The Cauliflower or Gobi contains many impressive nutrients and is high in fibre, antioxidants, choline and sulforaphane. It is a low carb alternative to grains and legumes and may aid in weight loss. Potato or Aloo are naturally gluten-free and are packed with nutritional benefits. Loved by children and grown-up alike, potatoes are low on fat, sodium and cholesterol. Rich in Vitamin C and potassium, they are a good source of Vitamin B6, fibre, magnesium and antioxidants. Figs or Anjeer helps in improving digestion, decrease constipation, manage blood sugar levels and may kill cancer cells. It keeps your bones and teeth strong with a high level of calcium content and often suggested and home remedy to overcome pre-menstrual syndrome.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre145 Cal145 Cal145 Cal145 Cal
      • 3gProtein
      • 9gFat
      • 14gCarbs
      • 4gFibre

      Ingredients

      Vegetable Local

      Cauliflower

      Cauliflower

      0.5 cups

      Dry Grocery

      Salt

      Salt

      0.5 teaspoons

      Turmeric Powder

      Turmeric Powder

      0.75 teaspoons

      Dry Figs

      Dry Figs

      0.5 unit

      Refined Oil

      Refined Oil

      1.5 teaspoons

      Shahi Jeera

      Shahi Jeera

      1 pinch

      Deggi Mirch Powder

      Deggi Mirch Powder

      1 pinch

      Coriander Powder

      Coriander Powder

      1 pinch

      Garam Masala

      Garam Masala

      1 pinch

      Fruits & Vegetables

      Potato

      Potato

      0.5 unit

      Ginger

      Ginger

      1 small piece

      Onion

      Onion

      0.25 cups

      Tomato

      Tomato

      0.25 cups

      Menu Item

      Ginger Garlic Paste

      Ginger Garlic Paste

      0.5 teaspoons

      Dairy

      Curd

      Curd

      1 teaspoon

      Other

      Garlic

      Garlic

      1 piece

      Green Chillies

      Green Chillies

      1 unit

      Jeera Powder

      Jeera Powder

      1 pinch

      Coriander Leaves

      Coriander Leaves

      2 leafs

      Lemon Juice

      Lemon Juice

      0.5 teaspoons

      Directions
      1
      Cut Cauliflower in small florets. Soak in salted water to clear contaminants.
      2
      Boil Cauliflower with Salt and Turmeric.
      3
      Boil diced Potato with Salt and Turmeric.
      4
      Soak the Dry Fig for 1 hour. Chop in chunks.
      5
      On a separate pan, add Oil and Shahi Jeera. Saute till brown.
      6
      Add chopped Garlic, Ginger and Green Chilli.
      7
      Add Onion and sauté til Golden Brown.
      8
      Add Ginger Garlic Paste, Turmeric, Deggi Mirch, Coriander and Cumin Powder. Sauté.
      9
      Add Curd. Cook till Oil is observed coming from the cooked curd.
      10
      Add chopped Tomato. Season with Salt. Add Garam Masala and allow to cook.
      11
      Add chopped Dry Fig, Potato and Cauliflower. Sauté it.
      12
      Finish with Lime. Serve in bowl. Garnish with Coriander.

      Success!

      We hope you had fun making it! Enjoy the meal.

      Extra Tips for Extra Flavour

      A delicious plate full of aloo gobi and roti or jeera rice reminds every typical Indian of their childhood. Such is the taste of this dish that till the day, it is given to children in their school tiffin and it is also made on arrival of unexpected guests. In short, aalu gobhi ki sabji is a dish that is perfect for all seasons and occasions. Although the taste of aalu gobhi ki sabji is delicious in itself, you can enhance its taste by experimenting a little. Once you know the basic process of how to make aloo gobi, follow these tips to further enhance the taste of your dish: If you want to add a lot of flavour to your aloo gobi masala, just chop some cilantro leaves and sprinkle them over the dish. If high calorie is not a big deal for you, you can deep fry potatoes and cauliflower separately. Once they are fully deep fried and you start to see and a brown layer forms on them, add them to the prepared masala and your alu gobi will be ready to be served hot. If you want a little variation, you can add some boiled peas in the aloo gobi recipe. If you don’t like the taste of cilantro leaves, you can also sprinkle dried fenugreek leaves (Kasuri methi) on top of your dish. For making a restaurant-style alu gobi, use makhani gravy. Apart from boiled peas, you can also add tofu or paneer towards the end of the aloo gobi recipe to get a variation. If you want to make the recipe even more simple, just skip the process of adding onions and tomatoes. Instead, just stir-fry the aloo and gobi with ground spices and salt. If you want to make a South Indian style aloo gobhi ki sabji, add a tadka of dry red chillies and some curry leaves in the stir fry. Want to make your aloo gobhi ki sabji creamy and richer? Just add a paste of cashews and almonds while you prepare the tomato-onion masala.

      How to Serve Aloo Gobi?

      Another good thing about aloo gobi is that it can be served with many foods. Mostly, people like to have it with steamed rice or jeera rice. You can also eat it with roti, puri, naan, paratha. Not to mention that aloo gobi can be consumed both in lunch and dinner.

      Why Is Aloo Gobi So Popular?

      What makes aloo gobi so popular is not just the taste. After all, there are many dishes that taste equally well but are not famous. Here are some other reasons why it is popular: The aloo gobi recipe is quite easy and can be prepared in just 30 minutes. It is friendly for vegans and delivers a good amount of nutrition as a bonus The amount of spice that you put in aloo gobi is also adjustable. For aged people and children, you can make a mildly flavoured dish with a lesser amount of spices. For people with a good appetite and a knack for hot dishes, you can make aloo gobi with extra spices. Ingredients of aloo gobi are also easily available. It contains the taste of its two main ingredients in equal amounts: aloo and gobi. Other ones are basic things such as dry spices, onions, chillies, garlic, and ginger.

      How can I store Aloo Gobi Sabji?

      Typically, aloo gobi sabji can stay well in a refrigerator for 2 to 3 days. Just ensure that you put it in an airtight container. You can also freeze the sabzi if you want. But for that, if you have to undercook cauliflower and potatoes a little. This is done so that you can later reheat the frozen aloo gobi sabji without making it mushy.

      Other Recipes to Try

      If you like aloo gobi masala, we have many other dishes of aloo that you will also like. Aloo, after all, can adjust itself with a number of food items. And this adjustment is not the kind of adjustment that we do when we don’t have any other options or ingredients. These are really very tasty and easy to make dishes even for beginners. Here is the list of dishes that you should try after making gobi aloo ki sabji: Aloo Jeera: In many Indian festivals, aloo jeera accompanied with hot puris are made as the main meals. This is one of the simplest dishes of aloo that involves the use of cumin seeds, potatoes, and easily available spices. Aloo Beans: Aloo beans is a very famous dish in Punjab. It involves the use of French beans and potatoes as the main ingredients and some commonly available ground spices as their side ingredients. If you are bored of aloo gobi dry and want to make something easy, you should go for aloo beans. Aloo Tikki Chaat: Popularly known as aloo ki tikki in many North Indian states, this is a dish that is often eaten with chutney or tomato sauce. Along with aloo, peas are used as the main ingredient of aloo tikki. Both these ingredients blend well so that most people can't guess what the second ingredient is apart from aloo. Banarasi Dum Aloo: This is another dish that people often like to make in the festival season. It uses only a minimal amount and a number of spices. So people with a weak digestive system don’t have to worry about anything when having Banarasi dum aloo. Aloo Baingan: Eggplant is a food that is loved by some and loathed by others. If you come in the former group, aloo baingan is the perfect dish for you. Along with the classic flavour of aloo, you get to taste the easily distinguishable and aromatic taste of eggplant in this dish.

      Now that you know everything about aloo gobi, it is time to try your hands at the real recipe. Just prepare your ingredients, ignite the gas, and get ready to taste one of the best authentic dishes.

      Top Searches

      Fitness