Aloo Gobi Dry

ALOO GOBI MATAR RECIPE (ALOO GOBI MUTTER)

Published On 11:56 AM   28 comments    119 

     
          Aloo Gobi mutter is an awesome combination as subji for both roti and rice. My family loves potato, cauliflower and peas. So this is a winning combo. I make aloo gobi simply with onion and tomato, but this one is a spicy version with ginger garlic and other spices. This was quite a welcome change for me and Aj as usual loved it as it had a great flavour. I made it to pair it with Masala kuzhambu and this was a perfect match for it.

Aloo Gobi Mutter recipe

Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Potato, small	2
Cauliflower, cut into small florets	1 cup
Peas	1/2 cup
Onion	2
Sambar powder/ Red chilli powder	1 tsp
Oil	1 tsp
Turmeric	1/4 tsp
Coriander leaves	2 tblsp
Salt	As needed

To Grind

Garlic	4 flakes
Ginger	A small piece equivalent to 2 garlic size.
Coriander seeds	2 tsp
Fennel / soambu	1 tsp

To Temper

Oil	1 tblsp
Cinnamon	1 small piece

Method

1. Slice onion lengthwise, Peel the potato and chop into small cubes set aside. Grind the ingredients under ‘To grind’ table with little water. 
2. Heat a kadai with oil and temper with cinnamon and add onion, fry till transparent. Add the ground paste and fry in low flame for 2 minutes or until the raw smell goes away. 
3. Add the vegetables, salt and give a fry for 2 minutes in medium flame. Add turmeric, sambar powder  and sprinkle 2 tblsp water. 
4. Mix well and cook covered in low flame for 5 minutes. 
5. Once done, add oil towards the end and fry for 3-4 minutes. Garnish with coriander leaves, chopped finely. 

Notes

• When you fry the veggies in the beginning, it helps the veggies to get cooked quickly. 
• You can replace green peas with beans as well and make it same way, but make sure you use baby beans or young beans.

                 
                     Serve with your favourite , goes well with dal tadka / dal fry or with rice or roti.

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Aloo Gobi Masala

http://showmethecurry.com/subzis-vegetables/aloo-gobi-masala-spiced-cauliflower-and-potatoes.html

Ingredients:

Cauliflower – 1 medium, cut to bite size florets
Potatoes – 2 large, cut to bite size pieces
Frozen Green Peas – 1 cup
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asofoetida – pinch
Turmeric Powder – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 inch piece, minced
Garlic – 5 cloves, minced
Tomatoes – 2 large, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Dry Mango Powder (Amchur) – 1/2 tsp
Salt – to taste
Cilantro – 5 sprigs, chopped for garnishing

Method:

1. Heat Oil in a medium non-stick pan.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asofoetida, Turmeric Powder and Onions — mix well and sautee for 3-4 minutes.
4. Add Ginger and Garlic — mix and sautee until Oil starts to separate from the onions (stir frequently).
5. Add Tomatoes — mix and cook until Oil again separates from the mixture (stir frequently).
6. While tomatoes are cooking, place Potatoes in a microwave safe bowl w/ cover, sprinkle a little salt, add 1/4 cup water and microwave for approx 3-5 minutes (they should be 1/2 cooked).
7. Place washed Cauliflower florets in a microwave safe bowl w/ cover and cook for approx 3-5 minutes (it should be 1/2 cooked). Lightly Salt the Cauliflower while it is still warm.
8. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and Salt — mix well.
9. Add half-cooked Potatoes, mix well to coat all potatoes, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
10. Add Green Peas and half-cooked Cauliflower and mix well to evenly coat the cauliflower — cover and cook until all veggies are tender but not mushy and falling apart.
11. Garnish with chopped Cilantro Leaves and serve with Chapatti, Paratha or Rice and Daal.

Aloo Bhindi gravy

Monday, August 22, 2011

ALOO BHINDI MASALA (GRAVY) RECIPE | SIDE DISH FOR ROTI

Published On 6:24 PM   74 comments    41 

 

     I got this recipe from my friend Sangeeta, she was so sweet to mail me a complete ‘North Indian Thali menu. The menu was so simple and I will soon post that. But first I thought of posting this recipe in my blog. I always wanted to try aloo and bhidi combo for long time. And she read my mind!

    This recipe was so simple and the taste was awesome! I had it with roti and I am sure it will go well with any plain pulao or steamed rice and a simple dal tadka. In this recipe, you can also get a greenish coloured gravy by increasing the coriander leaves,which tastes great too! So try by yourself and enjoy!

Ingredients

Ladies finger(small)	12-14
Potato	1 or 2
Oil	4 tblsp
Red chilli powder	1/2 tsp
Coriander powder	2 tsp
Garam masala powder	3/4 tsp
Turmeric	1/8 tsp
salt	As needed

To grind

Onion	2
Tomato	2
Green chilli	4-5
Garlic flakes(small)	6-7
Coriander leaves	2 tblsp

To temper

Oil	As needed
Jeera	1 tsp

   

Method: Chop onion,tomatoes roughly,peel the garlic and grind everything under “to grind” table to a smooth paste.Clean the ladies finger and pat dry it using a kitchen towel. Cut the head and tail of it and slit it in the middle to check. Heat a pan and add 2 tblsp of oil and arrange these ladies finger and cook in medium-low flame.Turn/toss to ensure even cooking. carefully drain the ladies finger from oil. Arrange peeled and round cut potatoes and cook them till golden and soft.Drain from oil.Temper with jeera. Add the ground paste and add all the masala powders-red chilli,garam masala,coriander and turmeric. Add salt.Mix well and fry in medium flame until oil oozes out and raw smell goes away. Add the fried ladies finger and potaoes and add 1/2 cup water and mix.Boil in medium flame for 2-3 minutes until the masala coats the potatoes and ladies finger.

Garnish with coriander leaves if desired and serve with roti or mild pulavs.

Notes:

Fry in medium flame with generous oil. So that the bhendi and aloo gets cooked. A reader suggested doing this part in microwave oven,to avoid excess oil. I have to try myself,but felt its a good idea. I was first doubtful how it would taste,but then the bhendi and aloo was really good with the masala,when ate together. Totally enjoyed it!

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