I am sure most of you make aloo gobi on a regular basis, but then an Indian blog would be incomplete without these delicious everyday curries! I prefer the dry version for my ‘carry’ lunch, and the ‘rasedar’ or ‘thin gravied’ version when we have this at home. It tastes good taken with phulkas, parathas, rice or even breads!
Cauliflower – Separated into small flowerets – 3 cups
Potatoes – Diced – 2 cups
Green Peas – Shelled – 1/2 cup
Tomatoes – 4
Onions – 2
Ginger – 1tbsp. julienned
Garlic – 1 tsp. chopped fine
Kasuri methi (Dry Fenugreek leaves) – 2tbsp.
Coriander – 2 tbsp.
Green chillies – optional 1
Turmeric powder – 1/2 tsp.
Red Chilli powder (I use Kashmiri) – 1tsp.
Coriander-Cumin powder – 1tsp.(Optional)
Dry Mango Powder (Amchoor) – 1/4tsp. (Optional)
Oil – 2 tbsp.
Cumin Seeds – 1 tbsp.
1. Chop onions and tomatoes into chunks and grind to a fine paste.
2. Heat oil, and when it is hot, add cumin seeds. Add the ginger, garlic and green chillies if using.
3. Immediately add the ground paste, and fry well on medium fire stirring all the while, till the juices evaporate and the oil resurfaces at the edges.
4. Add the coriander cumin powder, turmeric powder,amchur powder (to be added if the sourness from the tomatoes is not enough) and red chilli powder, and mix.
5. Add the potatoes, peas and cauliflower flowerets, tossing till they get evenly coated. Add enough water (About 3 cups) to cover the vegetables. Add salt to taste and cover and cook till they turn soft enough for you! (My Mom likes them softer than I do. I like the potatoes to retain their firmness, and the cauliflower just done, but many people like them all mushed up!)
6. Check, and if the water has reduced add more and bring to boil. Mine is pretty watery, as we like the soupy gravy mixed with rice. I also like to dunk my phulkas in the thin gravy, as it soaks from the flavours well.
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