{"id":145507,"title":"Otantik Aloo Gobi – Karnabahar K\u00f6risi","modified":"2026-06-16T15:27:57+02:00","plain":"Karnabahar ve patatesin Hint baharatlar\u0131yla a\u011f\u0131r a\u011f\u0131r pi\u015fti\u011fi, son dokunu\u015fta garam masala ve taze ki\u015fni\u015fle tamamlanan, mis gibi kokan ve i\u00e7 \u0131s\u0131tan bir aloo gobi.\n\n\n\nZerde\u00e7alla alt\u0131n rengine d\u00f6nen patateslere hafif\u00e7e m\u00fch\u00fcrlenmi\u015f karnabahar e\u015flik eder. \u0130yice k\u0131zd\u0131r\u0131lm\u0131\u015f ghee\u2019de ya da kullan\u0131lmadan \u00f6nce dumanlanma noktas\u0131na getirilen hardal ya\u011f\u0131nda kimyon tohumlar\u0131 \u00e7\u0131t\u0131rdar; pi\u015firmenin sonunda eklenen bir tutam ufalanm\u0131\u015f kasuri methi b\u00fct\u00fcn yeme\u011fi mis gibi kokuland\u0131r\u0131r. \n\n\n\nAloo Gobi, k\u0131\u015f sofralar\u0131na \u00e7ok yak\u0131\u015fan, i\u00e7 \u0131s\u0131tan bir yemektir ve genellikle chapati gibi Hint yass\u0131 ekmekleriyle servis edilir. Doyurucu yap\u0131s\u0131, sebzeleri saran baharatlar\u0131 ve sulu de\u011fil kuru servis edilmesiyle, soslu k\u00f6rilerden ayr\u0131l\u0131r. Dengesi; az ama etkili baharatlara, kontroll\u00fc bir \u0131s\u0131ya ve do\u011fru anda eklenen hafif bir asiditeye dayan\u0131r. \n\n\n\nNefis bir chapati\n\n\n\nAloo Gobi nedir?\n\n\n\nKuzey Hindistan\u2019da, \u00f6zellikle Hint\u00e7e ve Pencap\u00e7ada, aloo \u201cpatates\u201d, gobi ya da gobhi ise \u201ckarnabahar\u201d anlam\u0131na gelir. Aloo Gobi de bu y\u00fczden, b\u00fcy\u00fck \u00f6l\u00e7\u00fcde kendi buhar\u0131nda pi\u015fen Pencap usul\u00fc kuru bir sabzidir. Soslu bir yemek de\u011fildir. \n\n\n\nBhunao a\u015famas\u0131ndan, ard\u0131ndan kapak kapal\u0131 pi\u015firme ve son buhar\u0131n u\u00e7urulmas\u0131ndan sonra baharatlar sebzelere iyice yap\u0131\u015f\u0131r; bu k\u0131vama lipatma denir. Temeli ise olduk\u00e7a sadedir: s\u0131k\u0131 dokulu patates, taze karnabahar, ghee ya da hardal ya\u011f\u0131, kimyon tohumu, taze zencefil ve boydan yar\u0131lm\u0131\u015f ye\u015fil biberler. \n\n\n\nYan\u0131na ev yap\u0131m\u0131 peynirli naan da ekleyin\n\n\n\nLangarwali versiyonunda, yani langar mutfa\u011f\u0131na ba\u011fl\u0131 tariflerde, so\u011fan ve sar\u0131msak kullan\u0131lmaz; baz\u0131 aile tariflerinde ve daha belirgin bi\u00e7imde dhaba usul\u00fc versiyonlarda ise bunlar eklenebilir. Asidite \u00e7o\u011funlukla amchur ya da anardana gibi kuru malzemelerden gelir. Domates ise daha modern bir uyarlamad\u0131r; \u00f6zellikle \u015fehir mutfaklar\u0131nda, dhabaslarda ve restoranlarda g\u00f6r\u00fcl\u00fcr ve bug\u00fcn bu kullan\u0131m geni\u015f \u00f6l\u00e7\u00fcde kabul g\u00f6r\u00fcr. \n\n\n\nSon dokunu\u015flar sadedir: hafif bir garam masala, ufalanm\u0131\u015f kasuri methi ve taze ki\u015fni\u015f.\n\n\n\nAloo gobi\u2019yi \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r bir paratha ile servis edin\n\n\n\nAloo Gobi’nin k\u00f6kenleri\n\n\n\nPatates, 17. y\u00fczy\u0131l\u0131n ba\u015f\u0131nda Portekizli t\u00fcccarlar taraf\u0131ndan Hindistan\u2019\u0131n bat\u0131 k\u0131y\u0131lar\u0131na getirildi. Daha sonra Britanya Do\u011fu Hindistan \u015eirketi, onu bol ve g\u00fcvenilir bir karbonhidrat kayna\u011f\u0131 olarak kuzey ovalar\u0131nda yeti\u015ftirmeyi g\u00fc\u00e7l\u00fc bi\u00e7imde te\u015fvik etti. \n\n\n\nKarnabahar\u0131n geli\u015fi ise daha iyi belgelenmi\u015ftir. 1822\u2019de Dr. Jemson, onu Saharanpur\u2019daki Company Gardens\u2019a getirdi; 1889\u2019da yay\u0131mlanan bah\u00e7ecilik el kitaplar\u0131 da \u201clarge Asiatic\u201d ad\u0131 verilen dayan\u0131kl\u0131 \u00e7e\u015fitlerin Kuzey Hindistan\u2019da iyi geli\u015fti\u011fini belirtiyordu. Aral\u0131k ay\u0131nda g\u00fczel bir Asya karnabahar\u0131 ba\u015f\u0131 yar\u0131m anna bile etmeyebilirdi; bu da onu son derece ula\u015f\u0131labilir k\u0131l\u0131yordu, her ne kadar s\u00f6m\u00fcrge d\u00f6nemi tutucular\u0131 onu Avrupa \u00e7e\u015fitlerine g\u00f6re biraz daha az zarif bulsa da.\n\n\n\nBaz\u0131 ortodoks Hindu mutfaklar\u0131nda ve muhafazak\u00e2r Bengal yemek geleneklerinde, bu yeni sebzeler ba\u015flang\u0131\u00e7ta ku\u015fkuyla kar\u015f\u0131land\u0131; hatta \u00f6zellikle eski kutsal metinlerde yer almad\u0131klar\u0131 i\u00e7in, kimi zaman kast tabusuna varan \u00e7ekinceler do\u011furdu. Tar\u0131msal Pencap\u2019ta ise pragmatizm ve yerel ko\u015fullar, bunlar\u0131n benimsenmesini kolayla\u015ft\u0131rd\u0131. \n\n\n\nAl\u00fcvyonlu topraklar ve belirgin k\u0131\u015flar lahanagiller i\u00e7in \u00e7ok uygundu; karnabahar\u0131n dolgun dokusu da onu mevsimin sevilen \u00fcr\u00fcnlerinden biri h\u00e2line getiriyordu. Saray a\u015f\u00e7\u0131lar\u0131, \u00f6zellikle vejetaryen Hindu konuklar i\u00e7in murgh musallam\u0131 gobi musallama bile uyarlad\u0131. \n\n\n\nB\u00f6ylece karnabahar, k\u0131zarm\u0131\u015f k\u00fcmes hayvanlar\u0131na hem g\u00f6rsel hem de mutfak a\u00e7\u0131s\u0131ndan bir alternatif h\u00e2line geldi. K\u00f6y evlerinde patates ve karnabahar; ghee ya da hardal ya\u011f\u0131, kimyon, zencefil ve hafif bir ate\u015fle bir araya geldi. Zamanla da yerel mutfakta sa\u011flam bir yer edindi.\n\n\n\n1947\u2019deki B\u00f6l\u00fcnme, 14\u00a0milyondan fazla insan\u0131 yerinden etti. Pencapl\u0131 m\u00fclteciler, dhabas a\u00e7arak ve tand\u0131r kullan\u0131m\u0131n\u0131 yayg\u0131nla\u015ft\u0131rarak Kuzey Hindistan\u2019daki \u015fehir lokantac\u0131l\u0131\u011f\u0131n\u0131n geli\u015fimine b\u00fcy\u00fck katk\u0131 sa\u011flad\u0131. Ayr\u0131ca, Aloo Gobi de d\u00e2hil olmak \u00fczere doyurucu ve ekonomik yemeklerin \u00f6nce Kuzey Hindistan\u2019da, ard\u0131ndan \u00e7ok daha geni\u015f bir co\u011frafyada pop\u00fclerle\u015fmesine yard\u0131mc\u0131 oldular. Bu yemek ayn\u0131 zamanda k\u0131\u015f sofralar\u0131n\u0131n yerle\u015fik rit\u00fcellerinden biridir. \n\n\n\nDaha yumu\u015fak, G\u00fcney Hindistan usul\u00fc bir se\u00e7enek ar\u0131yorsan\u0131z idliler d\u00fcz ekmeklere ho\u015f bir alternatiftir\n\n\n\nAloo Gobi’nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nS\u0131k\u0131 dokulu, daha \u00e7ok mumsu yap\u0131daki patatesler (\u00f6rne\u011fin k\u0131rm\u0131z\u0131 patates ya da eti olduk\u00e7a s\u0131k\u0131 herhangi bir \u00e7e\u015fit) : bhunao ve hafif buharda pi\u015firme s\u0131ras\u0131nda \u015fekillerini korurlar. Ayr\u0131ca Japon patates salatas\u0131na da g\u00f6z at\u0131n.\n\n\n\nTaze karnabahar \u00e7i\u00e7ekleri, patates k\u00fcplerinden biraz daha iri olmal\u0131d\u0131r : orta d\u00fczeyde nem salar ve hafif f\u0131nd\u0131ks\u0131 bir doku kazand\u0131r\u0131r.\n\n\n\nGhee : hafif f\u0131nd\u0131ks\u0131 aromal\u0131 bir ya\u011fd\u0131r; g\u00fczel bir k\u0131zarma sa\u011flar ve baharatlar\u0131n sebzelere iyice i\u015flemesine yard\u0131mc\u0131 olur.\n\n\n\n\u00d6nceden dumanlanma noktas\u0131na kadar \u0131s\u0131t\u0131lm\u0131\u015f hardal ya\u011f\u0131: \u00f6zellikle k\u0131rsal Pencap usul\u00fc versiyonlarda g\u00f6r\u00fclen, keskin ve biberimsi bir pi\u015firme ya\u011f\u0131d\u0131r.\n\n\n\nAjwain (ajowan) ya da hing (asafoetida) : lahanagilleri daha kolay sindirilebilir h\u00e2le getirirken aromatik derinlik de katan geleneksel yard\u0131mc\u0131 malzemelerdir.\n\n\n\nAmchur ya da anardana : yeme\u011fi suland\u0131rmadan ni\u015fastal\u0131 yap\u0131ya canl\u0131l\u0131k katan kuru bir asidite sa\u011flar.\n\n\n\nGaram masala, yaln\u0131zca son a\u015famada eklenir : ocaktan ald\u0131ktan sonra kat\u0131lan, u\u00e7ucu aromal\u0131 s\u0131cak bir baharat dokunu\u015fudur.\n\n\n\nKasuri methi : yeme\u011fe dumanl\u0131 ve hafif buruk imza dokunu\u015funu verir; eklemeden \u00f6nce parmaklar aras\u0131nda ufalan\u0131r.\n\n\n\nTaze ki\u015fni\u015f yapraklar\u0131\u00a0: canl\u0131, otsu bir aroma ve i\u015ftah a\u00e7\u0131c\u0131 bir renk dokunu\u015fu katar.\n\n\n\n\n\n\tOtantik Aloo Gobi - Karnabahar K\u00f6risi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g karnabahar (\u00e7i\u00e7eklerine ayr\u0131lm\u0131\u015f)250 g patates (soyulmu\u015f ve iri par\u00e7alara kesilmi\u015f)2 yemek ka\u015f\u0131\u011f\u0131 ya\u011f (gerekirse biraz daha)1 tutam asafoetida (iste\u011fe ba\u011fl\u0131)1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon tohumu1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al (toz h\u00e2linde)1 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f (toz h\u00e2linde)1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 toz k\u0131rm\u0131z\u0131 biber ((veya damak tad\u0131n\u0131za g\u00f6re daha az))1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 amchur (kuru mango tozu)1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz (veya damak tad\u0131n\u0131za g\u00f6re)1 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masala1 yemek ka\u015f\u0131\u011f\u0131 kurutulmu\u015f \u00e7emen yapra\u011f\u0131 (kasuri methi)zencefil (rendelenmi\u015f (damak tad\u0131n\u0131za g\u00f6re biraz))ye\u015fil biber (ince do\u011franm\u0131\u015f (damak tad\u0131n\u0131za g\u00f6re biraz))1 yemek ka\u015f\u0131\u011f\u0131 taze ki\u015fni\u015f (do\u011franm\u0131\u015f (servis i\u00e7in biraz daha))3 yemek ka\u015f\u0131\u011f\u0131 su (gerekirse ilave 1-2 yemek ka\u015f\u0131\u011f\u0131 daha)\t\n\t\n\t\tHaz\u0131rl\u0131kKarnabahar\u0131n saplar\u0131n\u0131 ay\u0131klay\u0131n, k\u00fc\u00e7\u00fck par\u00e7alara b\u00f6l\u00fcn ve \u00e7i\u00e7eklerini 5 dakika \u0131l\u0131k tuzlu suda bekletin.Karnabahar\u0131 iyice durulay\u0131p s\u00fcz\u00fcn.Patatesleri soyup iri par\u00e7alara kesin.Pi\u015firmeYa\u011f\u0131 bir tavada veya kadhai'de \u0131s\u0131t\u0131n.S\u0131cak ya\u011fa asafoetida ve kimyon tohumlar\u0131n\u0131 ekleyin.Kimyon hafif\u00e7e kavrulunca zerde\u00e7al, toz ki\u015fni\u015f, zencefil, ye\u015fil biber ve kasuri methi ekleyin; ard\u0131ndan k\u0131sa s\u00fcre soteleyin.Karnabahar, patates, toz k\u0131rm\u0131z\u0131 biber ve tuzu ekleyin.Kar\u0131\u015ft\u0131r\u0131n ve baharatlarla birlikte 2-3 dakika soteleyin.Suyu ekleyin, kapa\u011f\u0131n\u0131 kapat\u0131n ve k\u0131s\u0131k ate\u015fte 5-6 dakika pi\u015firin.Kapa\u011f\u0131 a\u00e7\u0131n, kar\u0131\u015ft\u0131r\u0131n ve bir patates par\u00e7as\u0131n\u0131 ka\u015f\u0131kla ezerek pi\u015fme durumunu kontrol edin. Patates h\u00e2l\u00e2 sertse ve kar\u0131\u015f\u0131m kuru g\u00f6r\u00fcn\u00fcyorsa biraz daha su ekleyin. Ard\u0131ndan kapa\u011f\u0131 yeniden kapat\u0131p 5 dakika daha pi\u015firin.Kapa\u011f\u0131 a\u00e7\u0131n ve patateslerin pi\u015fip pi\u015fmedi\u011fini tekrar kontrol edin.Amchur, garam masala ve taze ki\u015fni\u015fi ekleyip kar\u0131\u015ft\u0131r\u0131n.Yeme\u011fi servis taba\u011f\u0131na al\u0131n, biraz taze ki\u015fni\u015fle s\u00fcsleyin ve paratha, naan veya chapati e\u015fli\u011finde s\u0131cak servis edin.\t\n\t\n\t\t\nKarnabahar\u0131 tuzlu suda bekletmek, daha iyi temizlenmesine yard\u0131mc\u0131 olur.\nPi\u015firme s\u0131ras\u0131nda biber ve su miktar\u0131n\u0131, patateslerin yumu\u015fakl\u0131\u011f\u0131na ve istedi\u011finiz k\u0131vama g\u00f6re ayarlay\u0131n.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145507"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145507\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116583"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}