Monday, October 26, 2009

My Signature Aloo Ghobi

This has become one of my signature dishes. Goes perfectly well with a sweet or saucy vegetable on a regular "indian" menu. This is one recipe that does not use tomatoes, for a change. People almost always fall in love with this one. It's also very quick and easy, so I love it.

Make big florets of cauliflower. Dice potatoes into big chunks. Slice onions. In a big pan, heat up oil. Add cumin seeds, add the onion, and the ginger-garlic paste. Fry till onions are a bit soft. Add turmeric, red chilli powder, coriander-cumin powder, generous amount of amchur, a pinch of garam masala, a generous pinch of chole masala (this is the secret ingredient in this aloo ghobi), a small handful of kasuri methi, some dried mint (another secret ingredient that does wonders). Stir fry all the spices for a few seconds. Add the potatoes, and then the ghobi (Sometimes, I have trouble getting the potatoes to cook). Add salt, and mix everything and keep sauteing. Try not to use any water. If you must, sprinkle a tiny bit of water later on as the veggies cook. Keep stirring every few minutes. and let it cook. When almost done, add fresh cilantro. Serve. Try not to skip on the herbs here, methi, mint and cilantro do some serious fragrance enhancing job. And the chole masala and amchur will have ppl lick their fingers.

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