Aloo Gobi

This is a really simple recipe which I had been ignoring for ages. Recently, I decided to prepare it.I loved its taste and simplicity so much that I keep preparing it regularly now.

For any new recipe, I generally check it out with Sanjeev Kapoor’s site or at tarla dalal’s site. Then the other food bloggers. And, this one is picked for Sanjeev kapoor’s site. Tweaked only a wee bit to get this yummy dish!
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Ingredients

1 medium cauliflower, cut into florets
2 medium sized potatoes, cut into fingers
2 inch ginger, cut into strips
1 tsp jeera / cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder or to taste
2 tbsp curds
1 tomato, chopped
1 tbsp chopped coriander leaves
1 tbsp oil
Salt to taste

Let’s get started…

Heat oil in a pan or kadai. Add jeera and wait for it to splutter. Add the ginger and fry them for a few seconds.

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Now, add potatoes and cauliflower. Sprinkle salt. Cook them closed till potatoes and cauliflower are soft ( not soggy)
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Once cooked, add turmeric powder and chilli powder. Mix them well. Then add curds, give it a good toss and cook it closed for another min. There is no watery residue of curds left.
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Now, the final showdown. Add the tomatoes and close the lid for about 30 sec. Add the coriander leaves and take it off the heat.
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Enjoy your Aloo gobi with hot chapatis.
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P.S. If you have any leftovers, they make a great filling for sandwiches as well.

Palak paneer

The classic Punjabi side dish. This is one of the easiest dish that I learnt, to impress my husband. He loves it.
Mom used to frequently prepare this dish and serve it with chappatis.
Here it is…. Palak paneer.

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Ingredients
4 small bunches of tender palak leaves, washed.
1/2 tsp jeera
1/2 tsp peppercorn
1 green chilli, slit
1 onion, finely chopped
2 tomatoes, finely chopped
100 gm paneer, cut into cubes
1 tsp + 2 tsp oil

And then…
Chop the washed palak leaves.

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Heat 1 tsp oil in a pan. Once heated, add jeera.Wait till jeera splutters, then add pepper.Once the pepper is fried, add the green chilli. Fry for a minute.

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Then, add the palak and cook it with closed lid.

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While cooking, palak leaves water. Cook until the water is completely evaporated. Once evaporated, remove off the heat and wait for it to cool.

In the meanwhile, heat oil in a pan. Once oil is ready in goes chopped onion. Fry it till its pinkish. Then, add the tomatoes. Fry till the tomatoes are soft.

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While the tomatoes are getting done, grind the palak into a smooth paste without water.
Once the tomatoes are done, add the palak puree.

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Mix it. Add about 1/2 cup water. Close the pan, let the mixture boil for 2-3 min.
Then, add the cubed paneer and continue boiling for a min.
Note: Paneer can be added fresh or after lightly frying it in ghee.

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Add some butter if you wish. I skipped this. And lo! Palak paneer is ready!!

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Enjoy it with chappati, roti or rice.

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