Blogging Marathon# 57: Week 4/ Day 2
Theme: Side Dishes for Rice/ Roti
Dish: Dry Aloo-Gobhi Curry
There are quite a few different ways of making this curry. This particular recipe is from a Telugu cooking show and the chef said this is dhaba style of making this dish. I never ate in a proper dhaba, so I cannot vouch for the authenticity of the curry, but all I can say is it tastes amazing.
The addition of spices gives this curry an awesome flavor. I rarely use ground anardhana in dishes, but in this curry it gives a nice tangy taste that perfectly balances the other spices. Curry goes great with both rice or roti.
Dry Potato-Cauliflower Curry (Sukhi Aloo-Gobhi Subzi)
- 2 Potato - medium, peeled and chopped
- 2 cups Cauliflower - florets (about half of a medium cauliflower)
- 1 Onion - medium, chopped
- 1 Tomato - medium, chopped
- 1 tsp Ginger+garlic paste
- 1 tsp Red Chili flakes - (adjust as per taste)
- 1 tsp methi Kasoori - , crushed
- 3 tbsp Cilantro - , finely chopped
For the Spice Mix:
- 1 tsp Garam Masala - (homemade or store bought)
- ½ tsp Turmeric
- to taste Rock Salt (or regular salt)
- 2 tbsp Besan Chickpea flour /
- ½ tsp pomegranate seeds Anardana pd/ Ground dried
- 1 tsp Coriander Ground
- ½ tsp cumin Ground
- 1 tsp Cumin seeds
- 2 cloves Garlic - , finely minced
- Par boil potato and cauliflower until fork tender. I microwave them separately to expedite the process. Heat a large nonstick skillet on medium flame, add 1tbsp oil and saute potato and cauliflower separately until lightly golden, about 8~10 minutes. Alternately you can deep fry uncooked veggies until golden. Remove onto a paper towel lined plate.
- Heat 2tbsp oil, add onions, ginger+garlic paste and cook for 4~5 minutes or until the onion turns lightly browned around the edges.
- Add tomato and cook till mushy. Next add the fried potato and cauliflower, mix well and cook for 2~3 minutes.
- In the meantime, combine the spices for the spice mix in a small bowl. Stir well and add this to the veggie mixture, cover and cook on low flame for all the flavors to mingle, about 6~8 minutes.
- Next add crushed red pepper flakes, kasoori methi and chopped cilantro. Cook covered for another 5 minutes. Turn off the heat and add the curry to the serving bowl.
- For the Tempering: Heat 2tsp oil in a small pan, add the cumin seeds and garlic. Once the seeds start to splutter and garlic is golden, pour the tempering over the curry. Serve with roti or rice.