Veggie Journal day 2- Alu-gobi and Parathas

Yes, you skeptical naysayers. We are mid-week and still very much vegetarian. Though work has been steadily piling up on the side and there’s not been much time to trawl the cyber food archives as much as I would like to.

And so I decided to fall back on one of my many times tested and trusted recipes Alu –Gobi or potato and cauliflower Masala. On a separate note, how come MS word doesn’t accept ‘masala’ as a word yet! Think it’s popular enough to be added to the dictionary, right?

Anyway back to the dish of the day, Alu-gobi is one of those dishes that are a staple in any Punjabi Dhaba, those little, mostly open-air eateries that are scattered along the length and breadth of India’s highways. You could be travelling down NH 47 in Kerala and you would still chance upon a ‘Punjabi’ dhaba, even though you are quite far away from, umm, Punjab. And here on the slightly greasy, one page,text both sides, laminated menu, under the expansive list of ‘Vegeetariyan items’, you are sure to find Alu-gobi, probably nestled between Gobi Manchuriyan and Alu-Mattar. (P.s be sure to stay tuned as I’ll be sharing those recipes soon!)

Anyway Alu-Gobi is a simple dish that goes well as a main dish with Parathas and Rotis and also as a side dish with rice. The recipe I have is one that I picked up a couple of years ago. It’s one of the most common ways to prepare it and also the least time consuming. There are variations where coconut and tamarind are added, but I prefer this version. You are, of course free to experiment! J

So here goes:

Ingredients:

1 cauliflower ( Small, break into florets, soak in a dish of hot water for 4-5 minutes)

3 potatoes, cubed (I always wash them well and leave the skin on. They are supposed to be healthy)

2 onions chopped

1 small onion (sliced)

1 ½ tsp Ginger-Garlic paste

4 cloves

1 inch Cinnamon

A bunch of coriander leaves chopped

Powders:

¾ tsp red chilli

½ tsp Coriander

¾ tsp Black pepper

½ tsp Jeera (cumin) powder

½ tsp Haldi (turmeric) Powder

1 tsp salt (Adjust to your taste later)

1 tbsp Refined Oil

1 ½ tbsp Butter

And then:

• Place a heavy bottomed vessel on low heat.
• Add the florets, potato cubes, the chopped onions, ginger-garlic paste, salt and all the powders (DO NOT ADD OIL/BUTTER AT THIS POINT)
• Barely cover with water, cover and boil for 7 mins on med heat. (Veggies should be tender but still crunchy)
• Now pour the oil and butter into a flat pan and wait for it to start smoking.
• Add cloves, cinnamon and sliced onion. Saute and fry for 6 mins
• Add the previously cooked veggies and switch the pan to a low heat. And fry till very little water remains.
• Add the coriander leaves. Stir for a minute. And you are done!

I served this with Parathas (store –bought J), garlic pickle and the ubiquitous tomato and onion fresh salaad.

Remember if you’re serving this with rice make it a little more watery. And you can always add a dash of butter on top as well.

Lemme know how it went!

And so till my next green post, here’s to lots of yummies in your tummies! :D

P.S Don't forget to check in tomorrow for some Malayali recipes!