Thursday, July 10, 2008

Alu Gobi / Cauliflower and Potato Sabzi


This is my sister, Neeti's recipe. She learnt it from one of her school friend whose mom would give this alu gobi sabzi for tiffin. My sister is a great fan of North Indian cuisine apart from our regular Konkani cuisine. We used would enjoy the chat-pat alu gobi. Here is her recipe.


Ingredients
1 medium cauliflower
2 medium potatoes
1 teaspoon jeera or cumin seeds
5 pinchful of asafoetida
1 tablespoon oil
1/2 teaspoon amchur (dry mango) powder
1/2 teaspoon garam masala powder
2 tablespoon finely chopped cilantro or coriander leaves
1/2 teaspoon anardana
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
3/4 teaspoon red chili powder
1/2 teaspoon sugar
salt for taste

Method

Cut cauliflower and potato into big chunks. Ensure that the chunks are of the same size to ensure that the vegetables cook evenly. If some chunks are small than others, the smaller ones will cook early and get mushy by the time the larger pieces cook. Heat oil in a pan and add cumin seeds and asafoetida. Fry for a minute and add the vegetables. Cook covered on medium flame, stiring, so that all the vegetables are cooked. Cook till the cauliflower and potato are 3/4 cooked.


In 1/4 cup water, add chili powder, turmeric powder, anardana, coriander powder, sugar, salt, garam masala and coriander leaves.


Add this to the vegetables and stir well till the cauliflower and potato is well covered in the masala. Cook covered till the potato and cauliflower are well cooked. Sprinkle amchur powder on top. Serve hot with roti or rice.

Prepration time: 30 minutes
Serves: 2-3

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