Gobi-Aloo Subji (Cauliflower with Potato Curry)
This dish is very popular in Northen India.
1 Pound Cauliflower - big florests
2 Big Potatoes - Peeled and chopped into big pieces
(roughly of the same size of califlower)
Garlic - 1 Teaspoon minced
Ginger - 1 Teaspoon paste
Oil - 4 Tablespoons
Cumin Seeds - 1 Teaspoon
Mustard Seeds - 1 Teaspoon
Cumin Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Garam Masala - 1 Teaspoon
Red Chillie Powder - ½ Teaspoon
Dry Mango Powder (Amchoor) - ¾ Teaspoon
Few pinches of asafoetida Powder
Turmeric Powder - ½ Teaspoon
Salt - As per Taste
How to Make :
In a bowl, mix cumin powder, coriander power, turmeric powder, chillie powder, garam masala. Add water to make a thin paste.
Heat oil in a large pan. Add mustard seeds and cumin seeds and allow them to sputter. Add asafoetida Powder. Add ginger -garlic pste and fry for few seconds. Add the dry spices paste and fry for a minute until it releases oil. Add potatoes and fry for 3-4 minutes. Add califlower pieces. Spirnkle salt and mix very well. Put a lid on the pan and allow it to cook. When the pieces are tender, sprinkle it with dry mango power and mix it well. Sprinkle chooped coriander once fully cooked.
Serve it with roti or rice & dal.
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