Tuesday, July 17, 2007

Gobi Aloo in Tomato Sauce (Cauliflower Potato)

Cauliflower(Gobi) is one of my favourite vegies. And who won't like Potatoes(Aloo), in any form they are cooked. So combine both of these is a perfect match, be it with rotis, plain Rice, Pulav, or fried rice, Aloo Gobi makes good combination.
I use to cherish this preparation made by my GrandMother(Bhanu Aunty) thats what she was called by most of the people, and for me and my brothers she was much more than a Mother figure. This blog is dedicated to her. Because most of my dishes are inspired by her simple but yet tasty cooking. No doubt is always had that one secret ingredient "Love" in all her recipes.
Apart from regular times this dish was most cherished at christmas lunch. Though we had all those great Non-veg dishes my GM use to make this specially for me and I remember how she use to say "rina likes it".

Vegetables like Cauliflower, Broccolli, and Brussel sprouts carry the properties of Vitamin B6 useful to help the liver to metabolize xenoestrogens and help to boost immunity.
Now coming to the recipe:

Here are the Ingredients:

Cauliflower medium size - 1
Potatoes - 3-4
Tomatoes - 3-4 OR Tomatoe Puree - 1 cup
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 1 reem
Chilly powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Oil - 1 tbsp

Procedure :1. Peel the Potatoe skin and cut into medium size cubes.

2. Make the Cauliflower into small florets

3. Add oil in a heated Kadai/Pan, allow msutard to splutter and then add cut onions, green chillies, curry leaves adn saute til onions turn slightly brown.

4. Add the Cauliflower and Potatoe peices, red chilly powder, salt, and mix well to give an even coat of all ingredients.

5. Sprinkle some water and cover with lid to cook the vegies in steam for about 15- 20 minutes.

6. Keep mixing periodly to add more water if reqiured.

7. Once the vegies are almost cooked add the tomatoe puree, mix well.

8. Cook for another 5 minutes or till the vegies absorb the tomatoe flavour into them.

9. Add the finely chopped corainder leaves just before removing from heat.

Allow this preparation stand for some time till all the combinaton sets, to really enjoy that soury taste of tomatoes.Serve with rotis or rice.

1 comment:

sushma said...

hi Rina
tried ur recipe yesterday ,was delicious