Wednesday, June 5, 2013

Punjabi Aloo Gobi (Potato Cauliflower curry)

Can you believe it is June already ?? It seems like just yesterday that we were wishing everyone for the start of the year and doing the annual "what's your resolution for the new year" thingy and here we are, half the year is almost gone !!   When I think of all the things I want to get done this year, I wish I could get 48 hours in each day so that I could get more done...............sigh :-(     Since that's not happening, let me move onto something that always manages to cheer me up, at least a little :)

Aloo gobi is a classic, simple curry from north Indian cuisine that is as versatile as it is delicious. Aloo= Potatoes, Gobi= Cauliflower, so literally aloo gobi just means potatoes and cauliflower, but this deceptively simple term, in my opinion, does not do justice to this curry.  This is an incredibly flavorful curry, whether you serve this with a north Indian themed menu, or just with phulkas/ rotis (Indian flat bread), or use this curry in a wrap or just enjoy a bowlful of curry on it's own, this curry is unfailingly yum :) So give it a try and let me know what you think :)

Punjabi Aloo Gobi-Potato and cauliflower curry

Oh and one last thing before I go........ the answer to the riddles I posed in last weeks post are towel for the first one and postage stamp for the second. Kara, Suja, Sandy and Vani, please take a bow, you all got either one or both the answers right :)

Okay so I'm off now, let me see if I can make a dent to the work load I mentioned earlier, will see you all soon with another post :) 

Aloo Gobi photo 5aa0a300-0ac5-4b6e-86ac-f6146398504c_zps2f7f49cb.jpg

Click here for a printable view of this recipe

Ingredients and Method to make Aloo Gobi
1 medium head cauliflower, washed thoroughly and broken into medium florets (yielded approx 4 and 1/2 cups of florets)
3 large potatoes washed, peeled and cut into 1/2 inch pieces (yielded approx 3 cups of cut pieces)
1 large red onion cut fine
2 tbsp oil
1 tsp cumin seeds (jeera)
2 Thai or Indian variety green chilies cut fine (or to taste) 
1 thin sliver of ginger minced (about 1/2 tsp minced ginger)
1/2 tsp minced garlic
1/4 tsp turmeric powder
1/2 tsp garam masala (or to taste)  (can be substituted with any other curry powder)
my recipe for garam masala can be found here
1/2 tsp coriander powder
1/2 tsp dried fenugreek leaves (kasuri methi) (optional)
1/4 tsp red chili powder (or to taste)
salt to taste

For garnish
Juice of half a lemon (or to taste)
3 tbsp finely chopped cilantro (coriander leaves) 

Heat oil in a large heavy bottomed pan. Add cumin seeds, when the cumin begins to sizzle add onion and saute until onion becomes transparent.

Then add ginger, garlic and green chilies and stir a few times. Add all the spices except salt and stir a few times. Add potatoes, salt to taste and mix well. Then sprinkle a few drops of water, close with a lid and allow the potatoes to cook just a little, just about a couple of mins or so.
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Then add cauliflower florets, mix thoroughly until each floret is coated with a bit of the spice mix, sprinkle a few drops of water if required, close with a lid and allow to cook for a few mins. Stir a few times and close and cook until the florets and potatoes are cooked, yet firm.

Garnish with lemon juice and cilantro, mix well and remove from heat.

Serve hot with any north Indian themed meal, or with phulkas/ rotis or use this curry in a wrap, it tastes pretty awesome in a wrap :)

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