Friday, August 3, 2007

Gobhi Aloo

My mom makes very delicious aloo gobhi. She deep fries the aloo and gobhi, and then prepares the masala. Our generation shies away from deep fried stuff. So I just shallow fry the aloo and gobhi. The rest of the recipe is similar to my mom’s. Enjoy.

½ cauliflower cut into small florets
1 potato cut into 1 inch pieces
1 medium sized onion chopped finely
1 medium sized tomato chopped finely
1 tsp garlic paste
1 tsp ginger paste
1 tsp cumin seeds
1 tsp red chili powder
1 ½ tsp coriander powder
½ tsp turmeric powder
¼ tsp garam masala
1 tbls sp yogurt
1 tsp kasoori methi
¼ tsp garam masala
1-2 tbl sp oil
Salt to taste
Green coriander to garnish

Cut the cauliflower into florets and soak in salted warm water for 10 mins.
Heat 1 tbl sp oil. Add the cauliflower florets and shallow fry them till they are golden brown in color.
Shallow fry the potatoes till golden brown. Remove them on tissue paper to drain off excess oil.
Heat 1 tbl sp oil and add cumin seeds.
When they become brown, add onions and fry till brown.
Add ginger garlic paste and fry for 1 min.
Add turmeric, chili and corriender powders and fry for 30 secs.
Add tomatoes and fry till oil seperates.
Then add yogurt and mix well.
Add potatoes and salt and 1 tbl sp of water and cover and cook till potatoes are ½ way cooked.
Add the cauliflower and salt, mix well, add some more water and cover and cook till done.
Sprinkle with garam masala and green coriander.

Soaking the gobhi in warm water helps clean the florets.
Adding yogurt to the masala gives a very good color and terxture to the dish and makes it creamy.

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