Monday, April 26, 2010

Gobi Aloo

         Growing up in north India, gobi aloo, was very common in our homes, especially in december when we would get fresh gobi, coming home from school and finding this sabji on the table with mom making hot crunchy tandoori style rotis in the kitchen was our version of a treat!

There are innumerable ways of making Gobi , this is one of the simplest and our favorite.


Ingredients: serves 4-5

Gobi/cauliflower: 1 small (cut into small-medium sized florets)
Aloo/potatoes : 2 medium diced into cubes
Oil: 2 tbsp
Mustard seed: 1 tsp
Jeera/Cumin: 1 tsp
Green chili: 1-2 slit
Ginger root: 1 inch ( finely chopped)
Turmeric: ½ tsp
Cumin powder: 1 tbsp
Garam Masala: 1&1/2 tbsp
Red chili powder: 1 tsp
Salt: to taste
Coriander/ cilantro: finely chopped for garnishing
Juice from ½ lime
Spring onions: finely chopped for garnish (optional)

Heat oil in a pan and add mustard when it begins to splatter add cumin, let it splatter, add the split g-chili, ginger root, lower the heat, add the potatoes, garam masala, jeera powder, red chili powder, turmeric and salt. Stir-fry until the spices cook a bit and begin to smell fragrant – 3-4 minutes. Add the cauliflower; stir till the spice coat the vegetables evenly. Cover and simmer on low flame for 8-10 minutes till the vegetable is cooked but firm. If you overcook the cauliflower it is a mushy mess…so keep checking while it is simmering. Add the lime juice and toss. Garnish with chopped coriander and /or spring onions. Enjoy with hot rotis/nan.

Note: make sure the cauliflower is not too wet, if it is drain all water....remember the mushy mess!! Print Friendly and PDF
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