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Wednesday, March 2, 2016

ALOO GOBI (CAULIFLOWER POTATO STIR FRY)





Aloo gobi is a simple North Indian dish. I was never a fan of North Indian dishes till before I went to Mumbai for my job related training. After eating various dishes from Mumbai, I have become a complete fan of North Indian dishes. Duuring my training I did not have much time to cook some of the days, and that is when I would prepare Aloo Gobi and Paratha which was simple, easy and the best combination.





Since then I have been making Aloo Gobi once a month for my family. It brings a lots of fun memories back to me and I am in the process of making new memories with my family. They all love this dish and so would you and your family.

INGREDIENTS
  • Cauliflower (cut into small florets) - 400 gm (2 cups)
  • Potato (peeled and cubed)            - 1 large
  • Ginger (minced)                      - 1 inch
  • Garlic (minced)                      - 2 cloves
  • Green Chilies                        - 2-3
  • Cumin Seeds                          - 1/2 tsp
  • Red Chilly Powder                    - 1/2 tsp
  • Garam Masala                         - 1/2 tsp
  • Turmeric Powder                      - 1/2 tsp
  • Oil                                  - 3 tbsp.
  • Coriander Leaves(finely chopped)     - 3 tbsp.
  • Salt to tate
METHOD OF PREPARATION STEP BY STEP


1.Rinse and cut the cauliflower into medium sized florets. If you suspect there is insects or small worms in the cauliflower, take a bowl with hot water and add in some salt. Then put the florets in. Then cover the bowl and blanch them for 5-10 minutes. This will ensure all the insects or flies are gone from the florets. Meanwhile peel off the potato and slice them into cubes.
2.In a thick bottomed pan heat oil. Add in the cumin seeds. When they starts to splutter, add in the chopped onion, ginger, garlic and saute it for until the onion turns golden brown.
3.Add in the chilly powder, turmeric powder, garam masala powder and stir well to mix everything well. Add the Cauliflower florets and cubed potatoes and stir them well to make sure all the pieces are well coated with the spices. Cover the lid and cook for about 5 minutes. Stir occasionally to prevent the vegtables from sticking to the bottom of the pan. Then open the lid and stir continuously to remove the excess water.

4.Switch off the flame and garnish with chopped cilantro.

SERVE HOT WITH CHAPATHI, STUFFED PARATHA OR RICE.
ENJOY!!!

Hope you like it
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Previous Recipe:  BLUEBERRY BANANA SMOOTHIE | WINTER BERRY MAGIC

Cooking Style: Stir Fry
Location: Amma's Kitchen




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