Sunday, September 17, 2006

Aloo Gobi.


Potatoes - 2 medium, cut into 6 pieces
Cauliflower - 1 small
Bay leaves - 3
Coriander powder - 1 tsp
Cumin seed powder - 1/2 tsp
Turmeric powder - 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Cooking oil
Green chillies - slit into half (I like this a little spicy so I will take, say 5, but you can decide the number based on your taste)
Tomato - 1 small, chopped into small pieces
Grated ginger - 1/2 inch piece
Ghee - 1 tsp
Cinnamon, green cardamom and clove powder - 1/2 tsp


Cut the cauliflower into small florets. Wash and keep aside. Add a pinch of salt and turmeric to the potato cubes and cauliflower pieces. Heat the oil in a frying pan, and shallow fry the potatoes. Keep aside. Then fry the cauliflower in the same oil till it gets light brown. Keep it aside.

Grind cumin seeds, coriander, ginger, two bay leaves, the green chillies with a little water, in order to make a fine paste.

In the same kadhai as you fried the vegetables, add more oil is required. Then add bay leaf and cumin seeds. Fry for 1 minute in medium heat. Add the ground masala paste. For better taste, strain out the masala paste adding little water. Cook for a minute.

Add tomato pieces and cook for a minute. Add 1 teaspoon ghee and garam masala (clove, cinnamon, and green cardamom powder) and cook till well fried. Add the fried cauliflower, potatoes, salt, and enough water. Bring it to boil. Reduce heat and cook till the potatoes are properly cooked. Serve with hot rice or roti.

No comments: