February 3, 2006

Fried aloo gobi

Fried aloo gobi aka fried potatoes and cauliflower recipe

Cauliflower – 1, medium size, break into flowerettes
Potatoes – 3, large size, scrapped off the skins and cut into cubes
Onions – 2, medium size, finely chopped
Garlic – 3 beads
Ginger – ½-inch size, ground with garlic to a smooth paste
Red chilli powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Black pepper powder – ½ teaspoon
Cummin seeds powder – 1/4 teaspoon
Fenugreek seeds powder – 1/4 teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1-1/4 teaspoons
Cloves – 2
Cinnamon – 1 one-inch long stick
Oil – 1 tablespoon
Ghee – 1 tablespoon
Coriander leaves – a bunch, finely chopped

Method: Put the cauliflower and potatoes into a vessel with all the masala powders, salt, ginger-garlic paste, and cut onions. Keep aside 1 tablespoon of finely sliced onions aside. Barely cover with water and boil till the vegetables are tender and there is no water showing out of them. Remove from the heat and keep aside. Heat a flat-bottomed frying pan and pour in the oil and ghee into it. When the oil becomes smoking hot, put in the cloves and cinnamon stick together, then the remaining onions and saute till the onion edges turn brown here and there. Now add the cauliflower and potatoes, and fry turning over frequently, over low heat, to a nice appetizing color. Stir in the coriander leaves a minute before removing from the heat. Serve hot as an excellent side dish with rice, chappaties, or bread. Enjoy!

The other vegetables thay you may fry with the potatoes in the same way are cabbage, peas, french beans, etc.



Anonymous Anonymous said...

This one looks really yummmmmmmmy! Vkn, thanks for the recipe..will try this ASAP.


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