Another long weekend is peeking around the corner – the 4th of July weekend! Feels awesome – We already have a vacation planned with almost 6 families to Maine and I am eagerly looking forward to having a great time. The last couple of weeks have been equally good with family visiting and our short trips to NY and NJ meeting friends. No reason my blog has been taking a second or third (maybe even lower) priority these days. Did not have much time to explore with any new recipe either.
Seems like I need to finish up the stocked items in the freezer before I leave for Maine. So… the first item that needs an immediate attack is ‘GOBI’ or cauliflower which has been lying untouched in the freezer since last week. Well I know what needs to be done with that. Just a simple Aloo Gobi curry – that way I do not spend too much time in the kitchen, I save the last two potatoes from growing tubers on their surfaces and being stashed away in the trash bin, and finally the main thing – my foodie husband has a good meal at the end of the day. Hurray!
This floral head occupies a very special nook in my husband’s heart and palate, specially the flavor of the florets stir fried with cumin seeds/jeera. As a matter of fact his bachelor days’ meals consisted of ‘Gobi’ or ‘FulKopi’ (as called in bengali) in almost every alternate day. I used to wonder at times if I should be memorizing Gobi recipes rather than having such long chats late into the nights. Well a smart girl like me did not take much time to realise that in order to pease my food-loving hubby I should learn how to make nice dal and a gobi recipe and that should keep me good for few days. That was a long time ago… and now after almost a year of being the mistress of my house, I know that ‘aloo gobi’ or ‘Aloo FulKopi’r Dalna’ or in simple words cauliflower and potato curry still establishes a soft spot with BBC.
So this simple recipe made my way remains a delight for our household and I hope finds a place in your dinner table as well.
- Cauliflower – 1/2 medium
- Potatoes – 2 medium
- Cumin seeds – 1 tsp
- Ginger paste – 1 tbsp
- Tomato, finely chopped or pureed – 1/2 cup
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Green chillies, slit – 1 or 2 or to taste
- Red chilli powder – to taste (optional)
- Garam Masala powder – 1 tsp
- Salt – to taste
- Sugar – 1/2 tsp or to taste (optional)
- Yogurt – 1 tbsp (optional)
- Oil – 2 tbsp
- Freshly chopped cilantro or parsley – for garnishing
- Wash the cauliflower, cut into half, separate into medium-sized florets and trim the stems.
- Peel, wash and cut the potatoes into small cubes.
- Marinate the florets and potato cubes with a pinch of turmeric, salt and red chilli powder for a minute or so.
- Heat oil in a pan, add 1/2 tsp cumin seeds and let them sizzle. Add the florets and stir fry till a light golden color. Once done drain from oil and keep aside.
- Stir fry the potato cubes till a light golden color, then drain and keep aside.
- In the same pan add the remaining cumin seeds, let them sizzle.
- Add ginger paste, slit green chillies, turmeric powder, cumin powder, coriander powder, red chilli powder and tomato puree and fry well till the oil starts separating.
- If desired add well beaten yogurt and mix well.
- Add the fried florets and potato cubes and mix well.
- Cover and cook till completely done. Add some water (if required) depending on the amount of gravy desired. Care should be taken that the florets do not turn mushy.
- Adjust salt, add garam masala and sugar if desired.
- Garnish with chopped cilantro or parsley.