Sunday, 21 July 2013

Aloo Gobi - Dry Cauliflower and Potato Curry

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Sorry for being a little quiet recently. I've been feeling really tired as my long term-ish medication due to this is being a mighty pain! All I wanna do it just to lie on the sofa and do practically nothing which I feel is a waste of time but I've got not much choice at the moment.
Alright, ranting over......

I don't usually like eating cauliflower however, i simply love this dish! Maybe the spices make a difference? My hubby made this dish and I kinda had a hand in it too since I searched for the recipe, peeled the potatoes (he hates peeling them!) and showed him where some of the spices were so it was a joint effort right. ;)
Ingredients (Adapted slightly from Mamta's Kitchen)
Approximately 500 grams of vegetables in total, as follows:
1 small cauliflower, cut into small florets
1 large or a couple of medium potato, peeled and cut into bite size pieces 
• Handfull of frozen green peas
1 tablespoon sunflower oil
1/2 teaspoon cumin seeds
1/2 inch piece of ginger, peeled and grated
2 cloves garlic, crushed
1 red chilli, chopped into thin slices
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 tsp. chilli powder (adjust to taste)
1 teaspoon salt
A squeeze of lemon juice
1/2 tsp. Garam Masala powder
1 tablespoon coriander leaves, cleaned and chopped

1. Heat the oil in a wok.
2. Add the cumin seeds and wait until seeds splutter. Be careful not to let them burn.
3. Add ginger, garlic and red chillies. Stir-fry for 10 seconds or so, until lightly browned.
4. Add the cauliflower and potatoes and sprinkle the turmeric, coriander, chilli powder and salt on top.
5. Stir-fry well for 30 seconds or so and then lower the heat to almost minimum.
6. Cover, add peas after 10 mins and cook until the potatoes are cooked through, stirring from time to time. If the vegetables are fresh, no extra water needs to be added. Otherwise, sprinkle some water when it looks too dry, just enough to stop it from catching.
7. Sprinkle lemon juice, garam masala and two-third of the coriander leaves on top, stir and mix gently.
8. Transfer to a serving bowl and garnish with remaining chopped coriander leaves before serving.
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