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!
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.
Now, add potatoes and cauliflower. Sprinkle salt. Cook them closed till potatoes and cauliflower are soft ( not soggy)
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.
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.
Enjoy your Aloo gobi with hot chapatis.
P.S. If you have any leftovers, they make a great filling for sandwiches as well.
I will share with you recipe of this tasty fritters.
Pakoda can be prepared with most vegetables. Gobi pakoda is more famous in the northern part of India than the south. This maybe because cauliflower or Gobi is mostly grown in the northern states and is available in abundance. It is only off late that I started my love affair with this veggie… And I must say it is going strong.
Anyway, here comes the recipe :
1 medium sized cauliflower, cut into florets
1/2 cup besan or gram flour
1/2 cup rice flour
1 tbsp cornflour
1/2 tsp garam masala
1/2 tsp red chilli powder ( If you want more heat, feel free to increase the quantity)
1 tsp ginger paste
A pinch of cooking soda
Salt to taste
1 tbsp oil
Oil for frying
Boil 5-6 cups of water. Add a little salt. Add the cauliflower florets to this. Boil for not more than 4-5 mins. Remove from heat and drain the hot water. Run through cold water. Make sure the cauliflower is not very soft.
In a mixing bowl, take the besan, rice flour, corn flour. Also, red chilli powder, garam masala, ginger paste, soda, salt.
Heat a tbsp of oil. Add it to the bowl.
Add water little by little to make a batter for thin consistency.
Heat the oil for frying. Add in the florets to the batter. Dip them in the batter and fry it in the heated oil. Fry till it turns golden brown.
Sprinkle chaat powder liberally over the pakodas. Your Gobi pakoda is ready! Enjoy it with pudina chutney or tomato sauce.