I’m madly in love with Cauliflower. Potatoes and me go back a long ways in the past. It’s a love story…potatoes in lots of butter = heaven to me. These two vegetables in this divine sauce with all my favorite sides means a really wonderful day.

Alu Gobi

Salad :lettuce, tomatoes, carrots, cucumbers, and spicy red onions in a peppery citrus dressing. For this salad and dressing recipe.

Jicama sliced and soaked for two hours in freshly squeezed lemon juice and red chili powder. Add salt if you wish.

Multi Grain Roti, click here.

——————————————————————————————————————

Ingredients for Alu Gobi:

• Potatoes, 2 large Idaho, cut into bite sized pieces
• Cauliflower, 1 medium
• Tomato, 2, finely chopped
• One large Onion, chopped fine or length wise
• Plain Yogurt, 3 Tbsp (beat with a fork)
• Ginger Garlic paste, 1 tbsp
• Green Chilies, Optional
• Dania-Jeera powder, 1 Tbsp
• Garam Masala (optional, 1/2 tbsp)
• Turmeric Powder, 2 tsp
• Salt, as required
• Oil or Ghee, I used 4 Tbsp, but you can use as little as 1/2 tsp
• Shahi Zeera or regular cumin seeds, 1 tsp
• Bay Leaf, 2 small
• Cilantro and crushed red chilli flakes to garnish.

Method:

Make sure you have all your ingredients ready.

All your veggies should be chopped and ready to go.

Lightly grease a baking pan, add the florets first and broil it in the oven for a few minutes until brown. Carefully turn the florets and let brown the other side. Transfer to a large tray and let cool.

Repeat the above procedure with potatoes until browned on all sides. Take care not to burn, a golden brown color would be ideal.

I set my oven on 350 degrees and it takes about 6–7 minutes to brown on one side, and about 3–4 minutes on the other side. My oven was preheated prior to broiling.

Heat a large thick bottomed vessel. Medium heat

Add oil and cumin seeds. Stir for a few seconds.

Add Bay leaves and give a quick swirl. Set your stove on high heat.

Add onions and fry until transparent.

Add ginger and garlic and green chilli (if using), fry until onions begin to brown.

Add chopped tomatoes, mix well and put the lid on.

Low the flame and let the ‘stuff’ cook up. Give a swirl now and then.

After about 10 minutes, open the lid, add salt and spices. Stir well.

Add florets and potatoes and make sure you coat them well with the gravy.

Add two cups of water. If you prefer more gravy, then add one more cup of water. If you wish you can put the lid on and simmer away until done.

If you’re impatient like me, then move the contents into an electric pressure cooker or regular cooker and finish off the cooking process.

In electric pressure cooker, I set it for one minute on low flame.

In regular pressure cooker, cook without whistle for 10 minutes on high heat. I’m assuming you know how to use the regular pressure cooker here and therefore not giving the details.

Once you can open the lid of the cooker, retrieve about 1 cup of gravy, mix the beaten yogurt well into it, pour it back in the cooker and stir the contents well but super carefully. Add cilantro and chilli flakes, give a gentle stir and put the lid on. Let sit in the heat for 15 minutes. Serve immediately. Be very careful not to break the florets. Check for salt and spices, make adjustments if necessary and serve immediately with Jeera Chawal, roti, and a simple salad. I love to bite into mango pickle during my meal. Polish off with Lassi.

Tip: I always add a pinch of sugar or honey along with spices. I feel that somehow it all gets into a perfect balance.