What is the best dish you prepared using gobhi??!!! For me, it’s this – “Langarwali Aloo Gobhi”. As I said in ‘Langarwali Dal’ post before, I still haven’t been to Gurudwara ever :( Yet I feel lucky to have a foodie-friend who follows the religion!!! Got in touch with this lovely lady a few months back only, and got to know that we live in the same city! Althought we haven’t met yet, we share a beautiful bond of friendship via social media! I really can’t wait to see her…
I received a message from her saying she cooked this curry and her little daughter (who’s a fuzzy eater) approved it happily, I thought of trying it out within a day or 2! Somehow I made it 2 days later, but it came out just toooooo good :) Mark my works, this is a keeper recipe for sure…
1 Cauliflower, cut into medium florets
2 Onions, finely chopped
2 Potatoes, cut into cubes
1/4 Green Capsicum, diced
1 tomato, chopped
2 tbsp Ginger-Garlic Paste
1 Green Chilly, finely chopped
1 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1/2 tsp Garam Masala
2-3 tbsp Cooking Oil
Salt, to taste
Finely chopped fresh hara dhania
STEPS TO FOLLOW:
- Wash cauliflower florets and potatoes with fresh water. Parboil cauliflower florets for 10 mins and keep it aside.
- Heat oil in kadai and add cumin seeds. Once it crackles, add ginger-garlic paste along with green chillies and saute for a while.
- Add finely chopped onions and cook it until onions are a bit translucent.
- Now mix in all the spices and give a quick stir on low flame.
- Add tomatoes and again cook it uncovered for 2-3 mins to make it soft and tender.
- Now add potatoes and 1/4 cup of water. Mix everything and cover with a lid to cook it for 6-7 mins.
- Add cauliflower florets and again cook it for 10 mins.
- Garnish with coriander leaves and serve hot with phulka/paratha!
- Adjust the heat factor according to your taste.
- I wanted to get roasted flavor in gobhi and potatoes, so I kept this subzi a bit dry.