Sunday, June 5, 2016

Aloo Gobi Masala / Potato Cauliflower Masala ~ Day 131

Today at the farmer's market, I bought this gorgeous looking orange cauliflower and some beautiful golden potatoes (both organic).  They were so fresh and vibrant, I couldn't resist making this delicious aloo gobi masala.  I opted for a simple no onion no garlic version with lots of ginger and fresh coriander.  In less than 20 minutes, a fantastic side dish was ready to devour.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4

Potatoes - 4, peeled and cut into 1/2 inch cubes
Cauliflower - 1, small, cut into florets
Tomatoes - 2, roughly chopped (optional)
Oil - 2 tbsp
Cumin seeds - 1 tsp
Ginger - 1 tbsp, finely chopped
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Anardana / pomegranate powder - 1/2 tsp
Kasoori methi / dried fenugreek - 1 tsp
Salt - to taste
Lemon juice - to taste
Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

  1. Heat oil in a large skillet.  Add the cumin seeds and ginger.  Saute for 10 seconds.
  2. Add the cubed potatoes.  Mix well, cover and cook until they are half done.  
  3. Add the cauliflower florets and tomatoes (if using) along with all the spices and salt.  Gently stir to combine the spices. Cover and cook the vegetables over low heat, stirring in between, until tender.  Make sure to retain the shape of the vegetables and do not over cook.
  4. Remove from the heat and mix in the lemon juice and coriander leaves.
  5. Serve hot with naan, chapati, or pulav.

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