Recipe – GOBI ALOO MASALA (cauliflower & baby potato masala)

Cauliflower is considered one of the healthiest vegetables in the world. It is very versatile and goes well in combination with other vegetables. Purchase cauliflower with clean heads without any discolouration.

Remove the leaves of the cauliflower and separate the florets; place it in a lukewarm-salted water, to remove dirt and unwanted elements. A pinch of turmeric is also added in water to remove pesticides. Little milk helps to keep the cauliflower white in colour.

I love to cook cauliflower with many different variations like baked, grilled, stir-fry, soups. Have already posted Sindhi style stir-fry cauliflower and potato. Do not overcook cauliflower as it may give an unpleasant smell. It is a restaurant style recipe; delicious, simple and easy with blend of beautiful spices and the dish is finished off with a hint of dried fenugreek leaves crushed to release flavour. Scoop it with rotis, phulkas, naans or enjoy along side dal and rice.

Restaurant style lip-smacking, flavourful gobi aloo masala in wonderful blend of spices with a hint of crushed dried fenugreek leaves.

recipe source : chefG

prep time : 20 mins,Β time : 30 mins, cuisine : north indian, serves : 4-5, author : gloria

Ingredients

1 small head cauliflower

5-6 nos baby potatoes (peeled/chopped in half)

1 medium sized onion (minced)

1/2″ ginger

3 nos garlic cloves

2-3 green chillies

2 medium sized tomatoes (pureed)

1/4 c cashew-nuts

1 tsp dried fenugreek leaves/kasoori methi (crushed)

1 tbsp yogurt/curd

Spice powders :

1/2 tsp turmeric powder

1 tsp chilly powder

1 1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 garam masala

few coriander leaves to garnish

salt to taste

1/2 c water

2 tbsp vegetable oil

Mis-en-place :

Break cauliflower florets with hand or cut it using a knife and soak it in lukewarm water adding little milk and salt. Let it stay for 7-8 minutes. Drain in a colander and rinse well in cold running water. Reserve.

In a mortar and pestle, crush ginger, garlic and green chillies into a fine paste. Keep aside.

Puree tomato in mixie or blender into a smooth paste.

Into a small bowl, add the spice powders along with curd; stir till smooth.

Soak cashew nuts in hot water for sometime. Drain and make a fine paste adding little water in a blender.

Method

Into a pre-heated oil, add onion, saute occasionally on medium heat till it reaches brown in colour for 4-5 minutes. Add ginger-garlic-green chilli paste and stir for another 2 minutes.

Now, add the tomato paste. Mix. Cover with a lid and cook for few minutes.

Add the cashew paste and the spice paste; fry till oil releases at the edges on low to medium heat.

In this, add the cauliflower florets and baby potatoes. Combine to incorporate everything well.

Season to taste and add half cup water; bring it to a boil. Cover and allow it to cook on medium heat for 12-15 minutes or till the vegetables are tender and a desired consistency is obtained; stirring in between.

Finally, add the lightly hand crushed kasoori methi; simmer for a minute. Switch off heat.

Garnish and serve along side rotis, dal and rice.

My observations/notes:

– can substitute cashew-nuts with melon seeds or almonds

– can add more water to make it a gravy consistency

– can use big potatoes instead of baby potatoes

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22 thoughts on “Recipe – GOBI ALOO MASALA (cauliflower & baby potato masala)

  1. Hi Gloria – I’ve been experimenting with roasting the cauliflower leaves whole – drizzled in coconut oil and sprinkled with salt and cumin – they are delicious and now I’d never throw them away – so packed with fibre too. Worth a try if you’re a big cauliflower fan like me!

    Liked by 1 person

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