Friday, September 11, 2020



Today's recipe makes use of potatoes ( Aloo in Hindi) and cauliflower ( Gobhi in Hindi).  Alone or in combination with other vegetables, they must be amongst the most common vegetables to be used in India.  The two of them make for a popular pairing of vegetables.

Elsewhere in this blog you will find recipes for some of my favourite dishes using potatoes and or cauliflower such as:- 
Today's recipe is for a side dish made with both potatoes and cauliflower. I have adapted this from Aloo Gobhi Spicy Party Style in the website of the cookery expert Nisha Madhulikaji. 

In making this dish, I used two pans -one for cooking the potatoes and cauliflower, and the other for making the masala.  

I believe the original recipe called for the deep frying of the cauliflower but in this version we skip the deep frying yet get a tasty side dish that goes great with rotis, chapatis etc. 

We tried this our the other day- and loved it! 

  • Cauliflower Florets, 300 gms
  • Potatoes, 3 or about 300 gms
  • Tomatoes, 2 or about 200 gms
  • Ginger, 1/2 " piece
  • Green Chillies, 2
  • Coriander Leaves, finely chopped, 2-3 tbsp
  • Cumin Seeds, 1/4 tsp + 1/4 tsp
  • Asafoetida, a small pinch
  • Turmeric Powder, 1/4 tsp + 1/4 tsp 
  • Chilli Powder, 1 tsp or to taste 
  • Coriander Powder, 1 tsp
  • Bay Leaves, 2
  • Cinnamon, a stick
  • Cloves, 2-3
  • Pepper Corns 10
  • Kitchen King Masala, 1/4 tsp
  • Oil, 2-3 tbsp
  • Salt, to taste

Wash and peel the potatoes, cut them into fairly large cubes and immerse them in water to avoid discoloration 
Wash and roughly cut the tomatoes, ginger, and green chillies
Wash the cauliflower florets thoroughly and immerse them in water with a little turmeric powder and salt for abut 10 minutes (to get rid of the impurities if any). Drain away the water, rinse the florets again and keep aside 
In a small mixer jar, grind together the tomatoes, ginger and green chillies to make a smooth paste. Keep aside. 
Heat a pan, add 1 tbsp of oil, and on medium heat add 1/4 tsp cumin seeds and when they sizzle add the potato cubes and cauliflower florets, 1/2 tsp of salt and 1/4 tsp of turmeric powder and mix well
Cover and cook on low flame, stirring from time to time, till the cauliflower and potatoes get done. 
As we have not added any water and we are cooking on low flame, this process may take about 20 minutes 
The cooked potatoes should be soft and the cauliflower florets should get cooked yet remain slightly firm

Parallelly, heat 2 tbsp of oil in another pan, when it is hot add 1/4 tsp of cumin seeds, and when they sizzle reduce the flame and add a small  pinch of asafoetida, bay leaves, cinnamon stick, cloves and pepper corns 
Saute till the spices give off a good aroma

To this add the tomato-ginger-chilli paste prepared earlier and mix well
Add 1/4 tsp turmeric powder, 1 tsp of chilli powder and 1 tsp of coriander powder
Mix well and cook, stirring from time to time, till the oil separates, 
Now add 1/2 cup of water, salt, 1/4 tsp Kitchen King masala and some of the coriander leaves and mix well
To this add the cooked potatoes and cauliflower florets and mix well 
Cook for 4-5 minutes on low flame till the potatoes and cauliflower gets well blended with the masala
Switch off the gas and add the remaining coriander leaves 
Transfer to serving bowl
Serve hot with roti, paratha, naan or chapati or as a side dish with rice

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