Cauliflower and potato curry or most commonly known as aloo gobi, is a very popular and common dish, found in most of the restaurant menu cards. It can be made in a number of different ways from a simple fry to a nice rich gravy or a kurma, just by changing the spices added, you can end up in many varieties. Well, today's recipe uses the popular Bengali seasoning, 'panch phoran' and adapted from one of Madhur Jaffrey's recipes, I love her cookbooks, it's not just about the recipes but also the stories that go with them..
Need To Have
- Cauliflower - 1 small
- Potatoes - 1 + 1/2 cup
- Chilli Flakes - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Black Pepper Powder - 1/4 teaspoon
- Garam Masala - 1/2 teaspoon
- Panch Phoran - 1 + 1/4 teaspoon
- Chopped Coriander Leaves - 1/4 cup
Method
Break the cauliflower into small florets and the potatoes should be cubed. Heat oil, add the panch phoran, once the spluttering stops, add the potatoes and saute for 5 mins. Add the cauliflower, saute for a couple of more mins, add the chilli flakes, salt, turmeric and coriander powders. Mix everything well, cover and cook till just done, finally mix in the garam masala and pepper powder.Garnish with the coriander leaves and serve it warm with rotis.
Sending this to Vegetarian Food And Me for I'm The Star event,
to Sumee's Culinary Bites for the Bon Vivant event,
to Shama's Easy2cook Recipes for Sara's Cooking With Love - Granddad Series event,
to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event,
to Srav's Cooking Concepts for Vegan Diets - Only Plant Based event and
to Sara's Corner for the Women's Day Celebration event.
Note
Panch Phoran: an equal mixture of mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and kalonji or onion seeds.
Do not overcook the vegetables, they should not become mushy, it spoils the whole dish.
Cauliflower to Potatoes ratio - 2:1.
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