Love Aloo Gobhi? Try This Simple Yet Tasty Recipe By Gaurav Gera

Some people invite you home for brunch; Gaurav Gera apparently stages an edible festival. When Kamiya Jani visited his Oshiwara home on a Sunday, she did not walk into a casual meal. She walked into a table that looked like it had its own personality. Punjabi kadhi arrived in a glorious yellow-golden shade. And then there was the aloo gobi, glowing in the same warm hue, looking spicy, bold, and fully aware of its star status.

Gaurav Gera Reveals His Secret Aloo Gobi Recipe

This brunch came at a time when Gaurav Gera was enjoying the applause around Dhurandhar and the love pouring in for his role as Aalam Bhai. But if acting wins him fans, feeding people may win him devotees. Kamiya’s reaction said enough. She was visibly delighted by the spread, but the kadhi and aloo gobi clearly had her attention.

The kadhi looked silky and oh-so-rich. The aloo gobi looked dangerous in the best possible way; it was masaledaar, tadkedar and the kind of sabzi that perfumes a room before it reaches the plate.

Kamiya Jani, our Editor-in-Chief, asked for the recipe, and Gaurav did not gatekeep. He explained that he cuts the potatoes first and cooks them separately so they soften faster. It is a very smart move as potatoes can take their own sweet time otherwise. The gobi is also cooked separately. After that, he heats oil, removes the vegetables, and starts building flavour in the pan with hing, mirch, and the everyday masalas that run most Indian kitchens.

Also Read: Gaurav Gera Wanted To Retire At 45; Was Almost Ready To Move Back Home Before Dhurandhar

Kamiya Jani Loves Gaurav Gera’s Homemade Brunch

Now this is where the dish swerves into something memorable. He adds chopped tomatoes later in the process. It is not added as a token garnish and not as an afterthought. He lets them sit and slowly melt into the sabzi. Their juices release gradually, coating the potatoes and cauliflower, carrying the spices with them. The result is juicy and punchy, and far from the dry aloo gobi many of us have suffered through at family buffets.

That one detail changes the whole mood of the dish. It gives softness, tang, moisture, and depth to it without too much effort. Honestly, some people need Michelin stars. Others just need one frying pan and timing; Gaurav Gera seems to fall in the second category.

Would you try this tomato-finished aloo gobi at home? 

Also Read: Did You Know Dhurandhar’s Gaurav Gera Was A Dancer Before Being An Actor?

Watch the full Sunday Brunch episode on the Curly Tales YouTube Channel or the Curly Tales App. 

Cover Image Courtesy: Internal

For more such snackable content, interesting discoveries and the latest updates on food, travel and experiences in your city, download the Curly Tales App. Download HERE.