This is the other curry dish that I had in the first menu list. Aloo in Hindi means potato and Gobhi is cauliflower. It is again a very popular dish. Aloo gobhi can easily be found on any Indian restaurant menu, especially in the US. It is a great preparation. It is simple to make, and very tasty. It has very few components and is probably one of the simplest recipes in the Indian cuisine. I always wonder how and why such a simple dish finds such prominence on Indian restaurant menus and perhaps it is because of the simplicity that it is such an attractive dish. Well whatever the reason, it is great on a party menu or as part of your weekday dinner. It also doesn't need a lot of fussing with and you can let it cook, while you get other things ready.
Ingredients
2-3 tbsp oil
1/8 tsp jeera/cumin seeds
a pinch of asafoetida
1/8 tsp turmeric powder
1 inch ginger, cut into thin strips
2 potatoes, diced into medium pieces
1 cauliflower separated into individual florets
1-3 green chillies, to taste, slit along the length
salt to taste
cilantro to garnish (optional)
Method
Heat the oil and add the cumin seeds to it. Once they start to crackle and turning a light brown, add the asafetida, green chillies, ginger. Fry for a minute till you can smell the fragrance of the ginger and then add the turmeric. Immediately add the potatoes and stir well. Cook for a couple of minutes and then add the cauliflower florets. Next add the salt. Stir so that the cauliflower florets are also well coated with the tempered oil and salt and then let it all cook till the vegetables are cooked through. Garnish with cilantro and serve hot.
Tips
You can reduce the oil to 2 tbsp when using a non stick pan. You can cover the pan to speed up the cooking process. However, be careful and remember to take if off every few minutes and check. It is easy to overcook the potato when the pan is covered and it will get mushy.
Ingredients
2-3 tbsp oil
1/8 tsp jeera/cumin seeds
a pinch of asafoetida
1/8 tsp turmeric powder
1 inch ginger, cut into thin strips
2 potatoes, diced into medium pieces
1 cauliflower separated into individual florets
1-3 green chillies, to taste, slit along the length
salt to taste
cilantro to garnish (optional)
Method
Heat the oil and add the cumin seeds to it. Once they start to crackle and turning a light brown, add the asafetida, green chillies, ginger. Fry for a minute till you can smell the fragrance of the ginger and then add the turmeric. Immediately add the potatoes and stir well. Cook for a couple of minutes and then add the cauliflower florets. Next add the salt. Stir so that the cauliflower florets are also well coated with the tempered oil and salt and then let it all cook till the vegetables are cooked through. Garnish with cilantro and serve hot.
Tips
You can reduce the oil to 2 tbsp when using a non stick pan. You can cover the pan to speed up the cooking process. However, be careful and remember to take if off every few minutes and check. It is easy to overcook the potato when the pan is covered and it will get mushy.
0 comments:
Post a Comment