After an action packed holiday in Bangalore-Coorg-Chennai-Pondicherry, all in 10 days, we were back home and wanted some simple food. As usual, we had overeaten at every single meal and just wanted the basic roti-sabji dinner.
This aloo-gobi is simple and tasty and gets done in about 20 mins. With hot phulkas and a cool cucumber raita, it was a fast and easy dinner.
I also managed to unpack the bags and set up my shiny new 'Preethi' mixer from Chennai, which many friends had suggested. This apparently works really well with the idli-dosa batter grinding. Haven't started using that option as yet, but will do, very soon...
This aloo gobi I make, uses a lot of kasuri methi (dried fenugreek leaves), which is one of my favourite herbs...It has a slight bitter taste and a strong smell especially when fried in oil, but does a lot to the taste of what you add it to.
What you need -
2 tsp kasuri methi
3 medium sized potatoes
2 cups cauliflower florets
1.5 tsp chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1.5 tsp amchur powder
1/2 tsp chaat masala
2 cloves garlic chopped
small piece of ginger sliced
1 tsp salt
What you do with it -
Peel the potatoes and cut into bite-sized pieces
Rinse the potatoes and cauliflower in some water with turmeric powder
In a deep bottom pan, add 2 tsp of oil and the ginger, garlic, kasuri methi, turmeric powder, chilli powder and let it sizzle
Add the potatoes and cauliflower and then add the coriander powder, cumin powder and salt and mix well so that the powders coat the vegetables well
Add 1/4 cup of water, cover and cook for 5-7 mins
Add the chopped tomato and stir once
Cook for another 2-3 mins or till done
Sprinkle amchur powder and chaat masala
Serve hot with rotis