Happy Cooking:Gobi Aloo/ Cauliflower with Potato....Indian Masala

Dear Friends,

The days ahead in this season, are going to bring a lot of fresh green vegetables. One such vegetable is the Cauliflower. This is easy to cook and tastes well. It is a versatile vegetable which can be prepared in a variety of form and combines very well to make a flavoured dish.

As introduction I list the dish of Gobi Aloo. It is a combination of florets of cauliflower and diced potato. For serving two, we require:


1.A small cauliflower(approx-300 gms) cut into florets. In case the florets are big in size you may further dice them to small pieces.

2.A small potato-diced to 8-10 pieces.

3.02 green chilly - diced.

4.01 small tomato.(optional)

5.01 tps diced fine ginger and garlic.

6.Salt to taste, 01 tps jeera,coriander powder,turmeric powder, red chilly powder,garam masala & a pinch of hing/asfoetida.

7.02 Tps cooking oil.

8.Water.


Method


1.After you dice the vegetables, put them in a bowl and wash thoroughly.

2. In a wok/kadai put in the oil to heat on low flame. Put in the jeera, ginger & garlic and the hing.Stir fry.

3. Put in the cauliflower and potato and stir fry well to coat all the vegetable.

4. Sprinkle in all the dry masala, salt to taste and saute the mixed vegetable.Add diced tomato. Stir fry, gently.

5. Pour in water just sufficient to cook the vegetable and evaporate.(Approx-3/4 cup)

6. Cover and let it cook.After 4 mts uncover and check that the potato is cooked. If need be pour in a little more water. Cover and check again.When cooked, remove to serving bowl/dish and garnish with a few fresh coriander leaves.