Dry aaloo (potato) Gobhi (cauliflower)(food for travel)

“Dry aaloo (potato) Gobhi (cauliflower)(food for travel)”, is a classic Indian dish combining potatoes (aloo) and cauliflower (gobhi), is a perfect choice for traveling due to its simplicity, durability, and deliciousness.

The preparation method begins with deep frying the potatoes and cauliflower until they achieve a perfect golden-brown crispiness. This step elevates the dish to a whole new level of deliciousness. Once fried, the vegetables are then seasoned with a medley of aromatic spices, including cumin, turmeric, coriander, and garam masala, which infuse the dish with a delightful blend of tastes and aromas. This approach enhances the texture and flavour of the Aloo Gobhi, it is ideal for traveling,

The absence of gravy makes it less messy and more convenient to pack and carry, whether for a road trip, picnic, or long journey. The spices used in Dry Aloo Gobhi not only enhance its taste but also act as natural preservatives, keeping the dish fresh for an extended period. This wholesome and satisfying dish pairs wonderfully with Parathas, Puris, or even as a filling for wraps, making it an ideal travel-friendly meal that is both nutritious and tasty.

Ingredients:

Cauliflower: 200 gm
Potato: 2no. (Medium)
Onion: 1no. (Big)
Green chilli: 2 no.
Tomato: 2 no. (Medium)
Salt: 1 teaspoon
Turmeric powder: 1 teaspoon
Ginger: 1 teaspoon (paste)
Clove: 2-4 no.
Cumin seed: 1teaspoon
Red chilli powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam Masala Powder: half teaspoon
Coriander leaves: 1 tablespoon (chopped)
Oil: for deep fry

Preparation:

Cut onion into very small pieces.
Cut green chilli into small pieces.
Cut cauliflower into large pieces.
Cut potato into one forth inch Slice.
Cut tomato into small pieces.

Method:

Take kadhai (fry pan), heat oil.
Let oil start to smoke.
Deep fry all cauliflower and potato. Keep aside.
Take another fry pan.
Heat 2 tablespoon of oil on high flame until smoke starts coming.
Add cumin seed and clove, Sputter it for few seconds.
Add onion, sauté till light brown.
Add tomato and ginger paste. Stir it.
Add chilli, turmeric, and coriander powder.
Reduce to low flame, fry till oil separates from masala (or liquid dries up).
Add cauliflower and potato, stir properly.
Cover the lid. Stir occasionally, so that it should not burn.
Add Garam Masala Powder and coriander leaves.
Remove from heat, cool to room temperature and pack into Tiffin to carry for travel.
Dry aaloo (potato) Gobhi (cauliflower)

ingredients

ingredients