A must try once in your lifetime, Langarwali Aloo Gobi . A delicious and brilliant Punjabi style potato and cauliflower dry curry usually served in a Gurudwara (Sikh holy temple). This vegan and extra special sabji can be served as main or side dish, and pairs well with Instant pot Daal Makhani , rice and round and soft gujarati rotlis .
Langarwali Aloo Gobi
There is no doubt that food from any holy place is so delicious and yummy. Do you agree?
I bet you do. ‘ Divine food ‘ that’s the best description for some of these delicacies which are prepared at the holy premises with care and devotion.
More cauliflower recipes – Tandoori cauliflower and chickpea taco | Roasted cauliflower, parsnip and walnut soup also I love this Instant Pot Aloo Gobi without onion-garlic
The way every home has its own version of a dish, all gurudwara has its own version too, but still very similar taste. This recipe is near my home gurudwara.
So let’s see how to make Langarwali Aloo Gobi, but you might want to know what is Langar first.
WHAT IS LANGAR?
Throughout the world, every Gurudwara ( the Sikh holy temple ) has a Langar (communal free kitchen) where everyone is welcome to a free meal regardless of their creed, caste, religion or colour.
In this kitchen, everyone sits together in a Pangat ( in a row on the floor, here in the UK for an elderly and disabled table and chairs available) and enjoy pure vegetarian, simple but delicious meals together.
This kitchen runs by volunteers and they serve meals throughout the day.
WHAT IS THE DIFFERENCE BETWEEN RESTAURANT STYLE AND LANGARWALI ALOO GOBI?
Restaurant-style aloo gobi is prepared with plenty of spices, loaded with fats and made with tomato gravy, whereas in the Gurudwara langarwali aloo gobi prepared with fresh ingredients by volunteers with minimum spices and less fats, also many Gurudwara don’t use tomatoes in this recipe.
IS ALOO GOBI IS EXPENSIVE TO MAKE?
Not really, try to make this recipe when cauliflower is in the season when the crop is abundantly available it usually makes it less expensive.
WHAT INGREDIENTS DO I NEED TO PREPARE LANGARWALI ALOO GOBI?
Of course for aloo gobi recipe first, you’ll need aloo (potatoes) and Gobi ( cauliflower ) as these two are the main ingredients of this recipe.
When you go and buy a cauliflower, look out for a cauliflower that has creamy-white with densely packed florets that are free of brown spots, blemishes or wet spots.
Also, check the leaves too. You can choose any type of potatoes, but with cauliflower waxy potatoes works best.
Now that we have both main ingredients, you’ll need basic Indian spices such as red chilli and turmeric powder, ground cumin and coriander and a generous amount of garam masala.
You’ll also need an onion, garlic, ginger, green chillies and oil.
How to make Punjabi Langarwali Aloo Gobi step by step and video
WHAT TO SERVE WITH LANGARWALI ALOO GOBI?
Usually with langarwali aloo gobi, roti or chapatti pairs so well, but crispy ajwain paratha is not bad either.
I wouldn’t recommend naan as this sabji is dry and in my personal opinion naan and dry sabji does not go well.
For a well-balanced meal, serve this sabji with Garlicky Moong-Massor Daal with Carrot Greens daal, Mint and Green Peas Rice , salad and Roasted tomato raita .
IS ALOO GOBI FREEZABLE?
I wouldn’t recommend freezing aloo gobi, as we have experienced. Once you thaw and reheat the sabji aloo goes mushy and watery and does not taste good. It is best made the same day and enjoyed
Let’s see how to make this simple, easy yet mouthwatering langarwali aloo gobi that you will want to have again and again.
More Punjabi Style Indian Recipes
Saag Paneer
Rajma Masala
Baingan Bhatinda Masala
Aloo aur Pyaz Ke Parathe
Dhaba Style Daal Fry
Langarwali Aloo Gobi
Ingredients
- 1 big cauliflower Fulavar washed and pat dry
- 3 big potatoes peeled and cubed -Bataka
- 1 big onion Dungri – finely chopped
- 4-5 garlic Lasan – minced
- 1 tablespoon ginger or ginger puree Adu
- 3-4 green chillies Leela marcha – slit
- 1 teaspoon turmeric powder Haldi
- 2 teaspoon ground cumin and coriander Dhana Jeeru
- 1 teaspoon garam masala
- 3 tablespoon oil tel
- ½ teaspoon cumin seeds Akhu jeeru
- Salt to taste Namak
- Freshly chopped coriander to garnish Kothmir
Instructions
- Heat oil in a heavy bottom pan or kadai.
- Add finely chopped onion and fry until it turns light pink.
- Add ginger, garlic and cumin seeds and fry this mixture until nice and brown but not burnt otherwise the taste will be bitter.
- Add slit green chillies along with turmeric powder and ground cumin and coriander.
- Mix everything and cook the masala for a few seconds, then add cauliflower and potatoes.
- Gently mix everything so blends nicely with the vegetables.
- Let the vegetables cook for a while on a low heat then add salt.
- Gently stir the veggies and cover the pan with the lid and let the sabji cook in its own steam.
- Let the cook sabji for another 8-10 minutes ( in between keep stirring the sabji and not to let burn )
- Once the potatoes are done, add garam masala and once gain stir the sabji.
- Turn off the heat and garnish the sabji with freshly chopped coriander leaves.
- Enjoy with roti, salad and yogurt or raita.
Video
Notes
Here in the UK, I don't add any water into cauliflower sabji, but if you need to, add a couple of tablespoons when needed.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Langarwali Aloo Gobi
Ingredients
- 1 big cauliflower Fulavar washed and pat dry
- 3 big potatoes peeled and cubed -Bataka
- 1 big onion Dungri - finely chopped
- 4-5 garlic Lasan - minced
- 1 tablespoon ginger or ginger puree Adu
- 3-4 green chillies Leela marcha - slit
- 1 teaspoon turmeric powder Haldi
- 2 teaspoon ground cumin and coriander Dhana Jeeru
- 1 teaspoon garam masala
- 3 tablespoon oil tel
- ½ teaspoon cumin seeds Akhu jeeru
- Salt to taste Namak
- Freshly chopped coriander to garnish Kothmir
Instructions
- Heat oil in a heavy bottom pan or kadai.
- Add finely chopped onion and fry until it turns light pink.
- Add ginger, garlic and cumin seeds and fry this mixture until nice and brown but not burnt otherwise the taste will be bitter.
- Add slit green chillies along with turmeric powder and ground cumin and coriander.
- Mix everything and cook the masala for a few seconds, then add cauliflower and potatoes.
- Gently mix everything so blends nicely with the vegetables.
- Let the vegetables cook for a while on a low heat then add salt.
- Gently stir the veggies and cover the pan with the lid and let the sabji cook in its own steam.
- Let the cook sabji for another 8-10 minutes ( in between keep stirring the sabji and not to let burn )
- Once the potatoes are done, add garam masala and once gain stir the sabji.
- Turn off the heat and garnish the sabji with freshly chopped coriander leaves.
- Enjoy with roti, salad and yogurt or raita.
Video
Notes
Here in the UK, I don't add any water into cauliflower sabji, but if you need to, add a couple of tablespoons when needed.
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Relive the magic with these Harry Potter inspired vegan pumpkin pasties. Perfect for your next Harry Potter movie marathon or Halloween parties!
The books and movies may have ended years ago, but Harry Potter magic very much still lives on in our hearts. In a way, it feels like it never truly ended with tonnes of Harry Potter related goodness continually being released.
Back in 2016, I saw Harry Potter and the Cursed Child in London. I remember the exact day the tickets were going to be released. I was at university and my parents were back home and we were all on the ticketing website waiting with baited breath. There were over 8,000 people in the queue ahead of me! You can imagine my relief when my mum called me saying that she’d managed to get hold of a pair.
I also love to see the different locations where the movies were filmed – Leadenhall market , Lackock , Bleinham Palace to name a few. When I visited Edinburgh with my friend for New Year’s, we popped into the Elephant House – the coffee shop where JK Rowling wrote her early novels in the back room.
I am looking forward to seeing the Harry Potter in Concert in Royal Albert Hall next month. Luckily, at the same time, they have an installation of 9 giant wands by St Pauls Cathedral to raise awareness for JK Rowling’s charity Lumos . The installation also coincides with the release of the next installation of the Fantastic Beasts movies.
As you can probably guess, I’m a huge fan! Even my old school friends associated me with Harry Potter, something we reminisce about to this day. So naturally, my love for the series also echoes in the kitchen!
With Autumn very much here, and in honour of my Harry Potter love, it was only fitting to make Pumpkin Pasties. We’ve made air fryer veggie Cornish pasties in the past but never with a pumpkin filling.
Recently I made these sweet and savoury Pumpkin scones in the air fryer, they are perfect for Halloween or Thanksgiving!
Previously, we made Butterbeer , which turned out really really well and very similar to what was served in the theme park in Florida and the Warner Brothers studio in London.
So back to the pasties – they were actually pretty simple to make, something that surprised me. You just need to give yourself time with preparation but the process itself isn’t too taxing. The filling turned out really well – all of the flavours balanced each other nicely and all encased in a vegan pastry. Molly Weasley would be proud.
So, get together with all of your fellow Potterheads and make these Pumpkin Pasties – great for your next movie marathon or eat them hot straight from the oven re-reading one of the books whilst the rain is pouring down outside.
So, here is the recipe for these delicious vegan pumpkin pasties for wizards and muggles alike!
Harry Potter Pumpkin Pasties
Ingredients
For the shortcrust vegan pastry
- 500 grams plain flour
- 250 grams vegan butter chilled and cubed
- Pinch salt
- Pinch sugar
- 3-4 tbsp. water chilled
- ¼ tsp. Turmeric powder
- 2 tsp. milk vegan
For the filling
- 300 grams pumpkin peeled and cut into tiny dice
- 150 grams potatoes peeled and cut into tiny dice
- 75 grams sweet potatoes peeled and cut into tiny dice
- 1 medium onion finely chopped
- 1 garlic clove
- 1 tsp. tomato puree
- 250 ml vegetable stock
- 1 tbsp. mustard
- 2 tbsp. oil
- Salt to taste
- Freshly ground black pepper
- 1 tbsp. fresh herbs thyme and parsley chopped
Instructions
For pastry
- Place flour, salt, sugar, turmeric powder and cubed butter in a food processor and whizz to combine.
- Add water little by little through the funnel until the crumb starts to come together.
- Scoop the crumbs into a ball and wrap in cling film and leave it in the fridge for 30 minutes.
For filling
- In a thick bottom pan, heat oil and add onion and garlic.
- Fry until onion turns translucent.
- Add pumpkin, potato and sweet potatoes and mix well.
- Add vegetable stock and tomato puree.
- Cover the pan with the lid and turn the heat low.
- Cook the mixture until done, if needed add a little water.
- Add English mustard, black pepper and check the seasoning.
- Add thyme and parsley.
- Leave it aside and leave it to cool.
Make Pasties
- Take out the pastry from the refrigerator.
- Preheat the oven to gas mark 6, 200F or 180C.
- Roll out the pastry on a worktop and using a cookie cutter or small saucer cut out round circles.
- Place a heaped tablespoon of pumpkin filling on one circle, spreading it slightly, leaving a margin around the edges.
- Gently fold the pastry over the filling and press the edges to seal.
- Arrange all the pasties on a baking tray and brush them with the milk.
- Bake it in the oven for 40-45 minutes or until nice, golden and crispy on the top, brushing little more milk halfway through.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
