Aloo Gobi Masala

Aloo Gobi - another lip smacking authentic Punjabi curry . Slurp! I am addicted to Punjabi Khaana as much I am to my very own south Indian delicacies. Every time I think about Indian food varieties, I am flabbergasted. I would best describe India as 'foodie's paradise'.

Aloo gobi would top my Punjabi favorites list. This is the first ever North Indian gravy I had, as far as I remember. Naan and Aloo Gobi would be my standard order, on our occasional restaurant visits, in early 90's. Those times, I used to be a fussy eater and I never had it in me to try paneer or mushroom. Not anymore! I never even wanted to try brinjal or Bindi in restaurants. Going all the way to a restaurant, I didn't want to try the usual vegetables that are used in south Indian cooking. Gobi was a rare, rather a no-no at our home then, fearing that it might contain worms. Well, it was actually true those days. Now a days I feel they are better; may be owing to the proper usage of pesticides. Hoping that they just make proper use!

The bottom line is gobi was, is and will be my favorite and I just am addicted to aloo gobi masala. Even now, If I have no clue what to order, I end up ordering this. So far, no restaurant has disappointed me.

If you have not tasted this yummy dish so far, please grab a plate and see for yourself, the greatness of it.
I have not added onions in my recipe. It's my personal choice and you can add sliced onions after seasoning with jeera. But, no tomatoes please for the authentic taste.

Ingredients:
1 medium cauliflower
3 medium potatoes
Turmeric powder - 1.5 tsp
Kashmiri chilli powder - 1.5 tsp (If you using red chilli powder, use slightly less quantity)
Dhaniya Powder - 2 tsp
Slit Green Chillies - 2 medium
Jeera - 2 tsp
Crushed ginger - a small piece
Amchur - 1 tsp
Chopped cilantro to garnish
Salt to taste
Oil - 1 tablespoon

Method:

1) Break the cauliflower and cut the florets into uniform medium sized pieces. The flowers should retain the shape on cooking. Peel the potatoes and cut them into cubes.
2) To the crushed ginger, add dhaniya powder, turmeric powder, chilli powder, a little water and mix everything well. This is to ensure uniform absorption of masala by the vegetables. If you add dry powders directly, it might stick to the florets unevenly.
3)Heat the oil, season with jeera. Add the green chillies. Then add the above mixture and wait for less than a minute till the oil separates.
4) Add the cauliflower and potatoes. Cover and cook till half done. (10 minutes on low to medium flame) Stir once carefully without breaking the florets. Add salt and cook till done.
5) Mix in the amchur powder and cook for a min.

Switch off and garnish with cilantro. Serve hot with rotis / pulav varieties. This time, I served with mushroom pulav.


Tip:In step 4, instead of adding raw potatoes and cauliflower, you can fry each of them separately till light/golden brown in a separate pan before hand and add it. This gives a better taste.