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Anjeeri Aloo Gobi

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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

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

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

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