We are back after a small fall vacation. Enjoying the fall colors is something no one should miss. We thoroughly enjoyed the vacation and was little lazy to post something even though I had some in the drafts. I had to stay at home today as Shweets was not feeling well. I planned to make a simple pulav for lunch so that the kids would will eat without much fuss. For us we need some spicy side dish and I thought of this wonderfully spiced and aromatic Aloo Gobi.
Aloo Gobi is a simple North Indian semi gravy that can be had with Naan, Roti and Rice dishes. The usage of Cumin and Kasoori Methi leaves gives a unique flavor to the gravy. You can also use other vegetables for making the gravy. Potato with peas or bell pepper would be ideal ones. You should take care while cooking, do not overcook and allow the potatoes to get mashed it should be crunchy. All that being said when you are in search for a different side dish for your dinner times, this one is a wonderful choice.
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4
Potato - 4 no
Cauliflower - 1/2 no
Onion - 2 no
Tomato - 2 no
Green Chilly - 2 no
Ginger Garlic Paste - 1 1/2 tsp
Red Chilly Powder - 1 tsp
Coriander Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Coconut Milk - 4 tbsp
Kasoori Methi - 1 tbsp
Cumin Seeds - 1 tsp
Cinnamon - 2 no
Bay Leaf - 3 no
Salt for taste
Oil - 2 tbsp
- Wash and cut the potatoes into medium size cubes.
- Wash and remove the cauliflower into small florets.
- Finely chop the onion and tomatoes.
- Heat oil in a kadai/wok, add the cinnamon, cumin and bay leaf in medium flame.
- Next add chopped onion and saute well until onion turns translucent.
- Add the ginger garlic paste and slit green chillies .
- Next add the tomatoes, when tomatoes turns mushy add the red chilly powder, coriander powder, turmeric powder, salt and mix everything well.
- When oil separates add the potatoes, cauliflower and mix well so that the masala is coated onto the vegetables.
- Add the coconut milk, boil for 5 minutes in closed state.
- Next add the garam masala powder and simmer until the vegetables are cooked.
- Add the kasoori methi leaves and mix well. Serve Hot with Naan, Roti, Rice.
- When the masala powders are added make sure to keep the flame in medium state to avoid burning of the masala.
- You can replace the vegetables as per your wish.
- You can also add 1 tsp lemon juice when you are about to serve to get that tangy taste.