Tuesday 19 March 2013

CAULIFLOWER WITH POTATOES/ GOBI-ALOO

Cauliflower with Potatoes/ Gobi-Aloo is a delicious Indian dish made with Cauliflower and Potatoes flavoured with aromatic spices. This dish can be served with various breads like rotis, parathas etc.



Ingredients:

Cauliflower-------------------------------------------------1/2 kg
Potatoes(Cubbed)-----------------------------------------1 medium
Tomato(Chopped)-----------------------------------------1cup
Cumin Seeds------------------------------------------------1/2 tsp
Ginger Paste------------------------------------------------1 tsp
Coriander Powder-----------------------------------------1 tsp
Bay Leaf----------------------------------------------------1
Cumin Powder---------------------------------------------1 tsp
Asafoetida(Hing)------------------------------------------1 pinch
Red Chili Powder------------------------------------------1/2 tsp
Cinnamon --------------------------------------------------1 stick
Green Cardamom------------------------------------------2
Whole Red Chili Pepper----------------------------------2 
Turmeric Powder------------------------------------------1/2 tsp
Oil------------------------------------------------------------2 tbsp
Fresh Coriander Leaves(Chopped)----------------------1/2 cup
Salt----------------------------------------------------------- to taste


Method:

1. Heat the oil in a pan.
2. Add cumin seeds,bay leaves,green cardamoms, cinnamon 
    stick,whole red chili pepper,asafoetida. Stir for 1 minute.
3. Now add cauliflower and potato. Cover the lid and let them cook 
    for 3 minutes in low heat.
4. Next add chopped tomatoes, ginger paste,coriander powder, 
    cumin powder,salt, turmeric powder and red chili powder. 
5. Mix all the ingredients. Cover them and let them cook for 
    9-10 minutes or until the vegetables are tender.Make sure to 
    stir every 2-3 minutes so that vegetables don't stick to the
    bottom of the pan.
6. Lastly, add chopped coriander leaves and switch off the gas.
7. Serve hot with Rotis, Puris or Parathas.







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