Wednesday, September 24, 2008

Aloo Gobi / Potato Cauliflower

This is among P's favourite dishes. Actually he likes most things made with saunf (fennel). While grocery shopping the other night, I saw fresh cauliflowers and decided to make this for him.

Ingredients
Potato - 2-3 medium
Onion - 1 medium
Cauliflower - 1 large
Green chili - 1
Turmeric - 1 pinch
Hing - 1 big pinch
Fennel - 1 tsp
Mustard - 1 tsp
Curry leaves - 1 stalk
Coriander - a little
Punjabi Channa Masala - 1 tsp (can use garam masala instead)
Salt to taste
Oil

Preparation
Wash and cut potatoes into cubes. Put in a microwave-safe bowl, add enough water & salt. Cook for 3 mins & then another 2 mins. If potatoes are not soft to the touch yet, cook another 2-3 mins or as needed.
Wash and cut cauliflower into medium sized florets. Throw away the thick stems. Boil water in a saucepan, add the florets, salt and turmeric. Cook till the florets are done. 3-5 mins.
Chop onion, curry leaves & coriander, slit the green chili lengthwise
Heat oil in a skillet, splutter mustard and fennel, add curry leaves and green chili, saute for a minute
Add onion, saute till it starts browning, add punjabi channa masala (or garam masala) and saute till the raw-powder-smell is gone
Drain water from potato & cauliflower
Add cooked potato & cauliflower to the skillet.
Toss well, add salt if required.
Garnish with chopped coriander.
Serve with chhapathi or rice.

I usually add the required salt to the cauliflower and potato while cooking. This makes sure that the dish is evenly salty. This is a very easy to make dish and can be cooked in about 20 minutes.

2 comments:

Nags said...

my absolute fave dish to cook :)

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