Friday, July 22, 2011

Aloo Gobi masala

Its been almost 8 months since I made something special, or I would say I rather had no time to enter my kitchen since my little Prince came to our house. And now its time to step in! 
All this while I have been preparing gobi manchurian only. 
This time decided to prepare more varieties with Gobi. Since my mom is with me here, we will definitely have gobi atleast once a week as Gobi is her favorite veggie and she loves with anything and everything. 
Sundar will also be home soon, and he is expecting something for chapathi today!

You will need:

Cauliflower – 1 medium, cut to bite size florets
Potatoes – 2 large, cut to bite size pieces
Frozen Green Peas – 1 cup
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asofoetida – pinch
Turmeric Powder – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 inch piece, minced
Garlic – 5 cloves, minced
Tomatoes – 2 large, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Dry Mango Powder (Amchur) – 1/2 tsp
Salt – to taste
Cilantro – 5 sprigs, chopped for garnishing

Heat Oil in a pan. Add Cumin Seeds and allow them to sizzle.
Add Asofoetida, Turmeric Powder and Onions — mix well and sautee for 3-4 minutes. Now add Ginger and Garlic — mix and sautee until Oil starts to separate from the onions (stir frequently).
Add the Tomatoes-mix and cook until Oil again separates from the mixture (stir frequently). While tomatoes are cooking, cook Potatoes either in cooker or in a microwave, sprinkle a little salt. To cook in microwave add 1/4 cup water and microwave for approx 3-5 minutes (they should be 1/2 cooked).
Place washed Cauliflower florets in a microwave and cook for approx 3-5 minutes (it should be 1/2 cooked). Lightly Salt the Cauliflower while it is still warm. I always prefer to cook cauliflower on stovetop.
Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and Salt — mix well. Now add the half-cooked Potatoes, mix well to coat all potatoes, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
Add Green Peas and half-cooked Cauliflower and mix well to evenly coat the cauliflower — cover and cook until all veggies are tender but not mushy and falling apart.
Garnish with chopped Cilantro Leaves and serve with Chapatti or Rice.

I always like a tinge of lemon while garnishing, it is optional. So I add them only for myself. But sundar doesnot perfer for everything.

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