Hope everyone is getting ready for the long weekend and the festivals that come after the weekend. I was planning to try many Krishna Jeyanthi recipes to post it here. However, I couldn't make any until now because of cold and fever. Hoping to post one or two recipes over the weekend. Until then please go through my special Krishna Jeyanthi recipes posted last year. Let us move on to today's recipe Aloo Gobi Masala. I always make Poori Masala or Channa Masala with poori. Recently, when I saw few florets of leftover cauliflower in the fridge, I planned to make Aloo Gobi. I followed the recipe from here and it was so yummy. Do give it a try and let me know the feedback:
Ingredients:Potato(Aloo) - 1(large)
Cauliflower(Gobi) - 10 to 12 medium florets
Turmeric powder - 1/2 tsp
Kashmiri chilli powder - 1 tsp
Coriander powder - 3/4 tsp
Garam masala - 1/4 tsp
Salt - as required
Kasthuri methi / dry fenugreek leaves - 1 tsp(crushed)
Coriander leaves - 2 tblsp(finely chopped)
For the onion tomato paste:
Oil - 2 tsp
Onion - 1(medium sized)
Tomato - 1(big) or 2(small)
Ginger - 1 inch piece
Garlic - 3 cloves
Cashew nuts - 5 to 10
To Temper:
Oil - 2 tsp
Cumin seeds(Jeera) - 1 tsp
Bay leaf - 1
Cinnamon stick - 1/2 inch piece
Method:
1. Peel the skin of the potato and cube it. Keep it immersed in cold water until we use. Parboil the cauliflower florets in salt water for 3 to 4 mins. Drain the water and keep it aside. In a pan, add some oil and saute the ingredients under 'For the onion tomato paste' till they turn translucent. Allow it to cool completely.
2. Once it is cool, allow it to grind smoothly. Add water if required while grinding. Keep it aside. In a pan, temper with the items under 'To Temper'.
3. Add chilli powder, turmeric powder and saute it in low flame for 20 to 30 seconds.(Take care not to burn the powders). Then add the ground onion tomato paste.
4. Add required water to the gravy and bring it to rolling boil. Now add the cubed potato. Along with this add the coriander powder and garam masala. Mix everything together and allow the potato to cook covered in medium flame.
5. When the potato is half cooked, add the cauliflower florets and mix it all together. Allow the masala to blend with the gobi for 7 to 10 mins in low flame. Garnish with crushed Kasturi methi and chopped coriander leaves.
Serve the yummy and creamy masala with Porri, Roti/chapathi or Pulao.
- Adding cashews make the masala rich and creamy. So don't skip it. You can replace it with soaked and peeled badam(almonds) as well.
- Take care not to burn the turmeric and chilli powder while adding it directly to oil. It is safe to start tempering in low flame. If required you can switch off the flame for a minute.
- Don't cook the gobi and aloo until it is mushy. It should hold its shape.
- Adjust the spiciness as per your preference.
Happy's Cook - Divya
mouthwatering masala..perfect with pooris!
ReplyDeleteoh yumm lovely gravy you have in this aloo gobi
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