Aloo Gobhi, a classic North Indian dish. Being a cauliflower and potato fan, aloo Gobhi has to be a favorite. Rotis with spiced Aloo Gobhi is a regular dinner fare during winters. There is something about the aroma of spices that go into the tadka (tempering) of North Indian cooking that makes me hungry. Typical North Indian tadka is cumin seeds, bay leaves and spice powders like turmeric, red chilli, coriander and garam masala powder, followed by vegetables. The aroma is simply enticing.
Ingredients:
Potatoes : 2 large
Cauliflower : 2 cups
Tomato : 1, chopped
Cumin seeds : 1/2 tsp.
Ginger : 1 tsp, grated
Green chilli : 1, chopped
Turmeric powder : 1/4 tsp.
Kashmiri red chilli powder : 1 tsp.
Roasted cumin-coriander powder : 1/2 tsp.
Garam masala powder (1 cloves, 1/2″ cinnamon, 1 cardamom) : 1/2 tsp.
Bay leaves : 1 or 2
Sugar : 1/4 tsp.
Salt to taste
Coriander leaves for garnishing
Method :
Cut the cauliflower into florets and wash it thoroughly. Peel the potato and dice it into small cubes.
Heat the oil in a large frying pan, add couliflower florets and potato pieces, till light gloden brown.
In the same oil add bay leaves and cumin seeds for about 2 minutes, until they begin to splutter.
Now add chopped tomato, grated ginger, green chilli, turmeric powder, kashmiri red chili powder, roasted cumin-coriander powder, salt and sugar, sautefor a few minutes. Then add fried cauliflower and potatoes, cook until the potatoes are cooked and the cauliflower tender yet crunchy. Add 1/2 cup of hot water and close the lid, cover with lid and allow it to cook.Garnish with coriander leaves and place lid and let it rest for a few minutes before serving.
Serve hot aloo gobhi with phulkas, paranthas or puris.
Sending this recipe to Ammaji recipe's "Cooking without Onion & Garlic " event, Tickling Palate's "Winter Carnival" event and Janakis Kitchen's "'ONLY'-CURRIES"
Ingredients:
Potatoes : 2 large
Cauliflower : 2 cups
Tomato : 1, chopped
Cumin seeds : 1/2 tsp.
Ginger : 1 tsp, grated
Green chilli : 1, chopped
Turmeric powder : 1/4 tsp.
Kashmiri red chilli powder : 1 tsp.
Roasted cumin-coriander powder : 1/2 tsp.
Garam masala powder (1 cloves, 1/2″ cinnamon, 1 cardamom) : 1/2 tsp.
Bay leaves : 1 or 2
Sugar : 1/4 tsp.
Salt to taste
Coriander leaves for garnishing
Method :
Cut the cauliflower into florets and wash it thoroughly. Peel the potato and dice it into small cubes.
Heat the oil in a large frying pan, add couliflower florets and potato pieces, till light gloden brown.
In the same oil add bay leaves and cumin seeds for about 2 minutes, until they begin to splutter.
Now add chopped tomato, grated ginger, green chilli, turmeric powder, kashmiri red chili powder, roasted cumin-coriander powder, salt and sugar, sautefor a few minutes. Then add fried cauliflower and potatoes, cook until the potatoes are cooked and the cauliflower tender yet crunchy. Add 1/2 cup of hot water and close the lid, cover with lid and allow it to cook.Garnish with coriander leaves and place lid and let it rest for a few minutes before serving.
Serve hot aloo gobhi with phulkas, paranthas or puris.
Sending this recipe to Ammaji recipe's "Cooking without Onion & Garlic " event, Tickling Palate's "Winter Carnival" event and Janakis Kitchen's "'ONLY'-CURRIES"
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