Aloo Gobhi / North Indian Style Potato & Cauliflower Curry

 (Originally published on 2/23/2011)

Aloo gobhi is a delicious, home style vegetable preparation from North India that has become popular through out the Indian subcontinent. In fact, it is so popular that it has made its way into the Indian restaurants everywhere. This is reflected in the fact that it is one of the mandatory side dishes you will find on any Indian restaurant menu in the western hemisphere and an equally ubiquitous one even in our blog world. :) Simple enough in terms of preparation even to a novice cook and palate pleasing, it's no surprise that aloo gobhi is a favorite to many.

There are no hard and fast rules when it comes to aloo gobhi preparation. It can be prepared dry or with some gravy clinging to potato - cauliflower mixture. Onions & / tomatoes can be added or omitted. It can be prepared according to one's taste preference and here is my version of our favorite "aloo gobhi".

Ingredients: (Yield - 4 servings)
1 big sized onion (about 1/2 cup chopped)
2 tomatoes (1 cup chopped)
1 small sized cauliflower (2 cups florets after the leaves and hard parts removed)
3 medium sized potatoes (2 cups peeled & cubed potatoes)
1 tsp grated ginger
1 tbsp. oil
1 tsp cumin seeds
1/8 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. chili powder
1/2 tsp. garam masala
Salt to taste
Minced cilantro to garnish

Directions:

* Heat oil in a kadai / pan and add grated ginger and cumin seeds to it. Add turmeric powder and chopped onions when they slightly brown. Cook them covered until they turn translucent. 

* Next add the tomatoes and cook until they turn slightly mush.

* Add potato cubes and about a cup of water and. Continue to cook until potatoes are 3/4th done. 

* Add the cauliflower florets and salt. Add some more water if needed. When the cauliflower turn almost tender, add chili powder, coriander powder and garam masala to it and mix well. Mash  cooked potatoes cubes slightly without mashing cauliflower. Simmer the curry for a couple of minutes more and turn off the stove. Garnish with cilantro. (I add cauliflower almost at the end as cauliflower gets cooked in about 5 to 6 minutes and softens furthen even after turning off the stove.) 

* Serve the curry warm with some hot roti / phulka and yogurt for a complete meal.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Winter Produce'. Check the page link to see what other marathoners are cooking.

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A - Z Rice Dishes ~ J for Jodhpuri Vegetable Pulao

Here is an impressive and delicious pulao recipe that supposedly comes from the royal kitchens of Rajasthan. Interestingly, there is no addition of onion and garlic in this recipe which is a norm in any pulao / biryani recipe. May be the influence of the local vegetarian community or the arid weather. It is however loaded with nuts and dry fruits as it is fit to be a regal dish.

This pulao can be served along with some plain yogurt and the papad on the side. Or if looking for a spicy meal, serve it along with a gravy side dish of your choice. I served it along with a spicy dal (which is not pictured) as I found it bland.

Source: Sanjeev Kapoor
Ingredients: (yield 4 to 6 servings)
1.5 cups Basmati Rice 
1.5 tbsp. ghee 1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tbsp. raisins
1 tbsp. cashew halves
1 tbsp. almond slivers / almond halves
2 to 3 chopped, dried dates
1 tbsp. ginger paste / finely grated ginger
12 small cauliflower florets 
1/4 cup fresh peas
3/4 cup yogurt
2 cups water
Salt to taste
1/2 tsp. garam masala
8 to 10 pepper corns, coarsely crushed 

Method:
* Rinse and soak rice in water for about 10 - 15 minutes. Drain and keep aside.
* Heat ghee in a pan or directly in a small sized pressure cooker. Add cumin and fennel seeds. When cumin starts to brown, add the nuts and dry fruits and saute for 30 seconds.
* Next add ginger and saute for 30 more seconds. Add rice and saute lightly for 30 seconds. Add vegetables and yogurt now and stir with a spoon. Then add salt, garam masala, crushed peppercorns and water. Stir once more.
* If using a pan, cover it with a lid and cook on low flame until the rice is done. No need to stir in between while the rice is cooking and it would be done anywhere in between 20 to 25 minutes.
If using a pressure cooker, cook for 2 to 3 whistles.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

An InLinkz Link-up

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Cauliflower - Cabbage Curry

My father in law always used to say that only the tongue looks for the taste and not the stomach, when anyone around the table refused to taste a particular dish or a vegetable. He used to advise to finish that dish on the plate first that was least liked so that the rest of the food could be enjoyed leisurely. My husband who has been brought up in such environment naturally respects and finishes the food on his plate without any complaints. Coming to me, I was not a picky eater growing up and almost ate everything that my mother used to prepare without any complaints. However, there were some vegetables that were not my favorites and refused to touch those. Unfortunately they used to appear regularly in my mother in law's kitchen and needless to say that I used to hear my father in law saying the above things to me on a regular basis, though in a jovial manner. And somehow the way he spoke, I never was offended and rather it became a joke during lunch time to see what I was not going to eat that particular day. No teacher is better than life and years later, I had to change my ways to be a role model to my own kids.

One of the vegetables that I never ate while growing up was cauliflower since that was not used in my mother's kitchen owing to it's smell but guess what, that turned out to be one of my husband's favorites. My husband's companionship over the years has transformed me from "I can't stand that awful smell" to "I don't mind cauliflower" stage. It seems so ridiculous when I reflect back and see why cauliflower was not likable in those days when all the other smelly vegetables like cabbage, radish, turnips, kohlrabis have always been my favorites. The first time I really enjoyed cauliflower was when one of my SIL's prepared it in this South Indian style combining with cabbage and here is the recipe for it.

Ingredients:
2 cups finely chopped cabbage

2 cups cauliflower florets

1/2 cup grated fresh coconut

For tadka: 
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. urad dal / black gram 
1 tsp. mustard seeds
1 tsp. cumin seeds 
2 - 3 finely chopped green chillies (Adjust the quantity as needed.)
Few curry leaves
1/8 tsp. turmeric powder

Salt to taste

Method:
* Heat oil in a pan and add chana dal, urad dal, mustard seeds and cumin seeds. When the dals start to turn reddish, add the chopped chillies and curry leaves. Saute for about 30 seconds. Next add the vegetables, turmeric and stir to combine.
* Cover and cook on low flame until the vegetables are done, stirring intermittently. 
* Finally add coconut and mix well to combine. Cook for a couple of minutes more and turn off the stove.
* Serve warm with rice / rotis.
  
This goes to Blogging marathon #58 under the theme 'Dry Sautees'. Check the link to see what other marathoners are cooking.

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Cauliflower - Cheese Soup

I had so many fancy ideas for this 'Cheese' theme but when it came to execution, I ended up preparing simple everyday dishes that are loved by my kids. My husband and son love soups and so they get frequently made in my kitchen. The one showcased today is loosely based on the broccoli - cheese soup, I make regularly. This creamy, yummy soup was a hit in my home going by the comments I got. I also ended up adding finely minced, cooked carrot at the final stages of cooking.

Ingredients: (2 servings)
1 tbsp. oil / butter
1 onion, finely minced
Cauliflower florets from half a cauliflower head (About 1 & 1/2 cup florets)
2& 1/2 cups vegetable broth / water
3/4 cup grated cheddar cheese (white / yellow)
Salt and ground pepper to taste

Method:
* Heat oil in a sauce pan and add onion. Fry until the onion softens and then add cauliflower florets. Fry them until they start to turn golden or about 6 - 7 minutes.
* Add broth / water and cook until cauliflower is tender.
* Puree the mixture until smooth. Use caution if using a blender to puree the hot soup.
* Add the cheese and heat through until it melts.
* Check the taste and then add salt and pepper. Stir and serve warm.

This goes to 
1. Blogging Marathon #49, with the theme "Cheese".
2. 'Kids Delight' event, with the theme 'Cheese'.

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Mixed Vegetable - Soy Chunks Curry

On the fourth day of blogging marathon # 10, here is a nutritious and yummy mixed vegetable - soy chunks curry. It is my husband's most favorite sidedish to pair with rotis and fits my "lunchbox" theme.

Ingredients: ( yield 6 - 8 generous servings. The recipe can be halved.)

For tadka: 1 Tbsp oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/8 tsp turmeric powder

2 onions - chopped

2 tomatoes - chopped

2 small carrots, peeled and cubed or cut into strips

2 potatoes, peeled and cubed

1 cup of beans cut into 1 inch pieces

1 small cauliflower - chopped as preferred (I like to retain the floret shape.)

1/2 to 3/4 cup soy chunks - Washed and soaked in water for about 10 to 15 minutes

2 Tbsp sieved besan (optional)

Salt & chili powder to taste

1/2 tsp garam masala

1/2 tsp coriander powder

Minced cilantro to garnish

Method:

Heat oil in a kadai or a sturdy pan and add mustard and cumin seeds. When mustard seeds start to pop, add the turmeric powder and onions. Saute until the onion softens and then add the tomatoes and cook until mushy. Then add the beans, carrot and potato. Add water as needed to cook. When the vegetables are half done, add the cauliflower florets, soy chunks and salt. Cook until the vegetables turn tender. Then add the besan and cook for a couple of minutes more. Next add the spice powders as preferred. Simmer for a couple of minutes and turn off the stove. You can mash some of the potato cubes if needed. Garnish with cilantro.

This goes to Susan's MLLA, guesthosted this month by Simona and Vardhini's Dish it Out - Soy & Tomatoes event.

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Gobhi - Gajar - Matar

Gobhi-Gajar-Matar = Cauliflower-Carrot-Peas in Hindi

Followers of this blog may probably know that I keep posting recipes under a series named "simple and quick subzis". The recipes published would hardly take around 10 – 15 minutes to put together and represent my style of every day cooking.
I chose the theme “curry in a hurry under 30 minutes” for blogging marathon # 5 , which is starting today. I have decided to continue posting simple ones in this marathon as well. However, some of these recipes may take a little longer than 15 minutes since Srivalli has been generous enough to grant more time. J
I am presenting gobhi - gajar - matar on the first day that happens to be a sukhi subzi or a dry curry. The commonly found vegetables in any Indian home like the cauliflower, peas and carrots are sautéed in a small amount of oil and then flavored with simple spices. This North Indian style subzi sans onion - tomato goes well with both rotis and rice.

Ingredients for 2 -3 servings:
For tadka : 2 -3 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp turmeric powder
2 cups cauliflower florets
1 big sized carrot (peeled and cubed)
1/4 cup peas (I used frozen)
1/2 tsp coriander powder
1/2 tsp cumin powder
Chili powder to taste
Salt to taste
Minced cilantro to garnish

Method:
1. Heat oil and add mustard and cumin seeds. When cumin seeds start to brown and mustard seeds start popping, add turmeric powder, cauliflower florets and carrot. Stir once, cover and cook until tender. If using fresh peas, they can be added as well now. Sprinkle a Tbsp of water if needed in between.
2. Then add the peas (if using frozen), salt and the spice powders. Sauté for a couple of minutes more and turn of the stove.
3. Garnish with cilantro and serve warm with rotis / rice. 

Check what the other marathoners are cooking today.

Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan 
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena 
Seven Days of Indian Sweets: Shylaja, Srivalli  
Seven Days of Regional Specials: Priya Yallapantula  
Under 15 mins Quick Breakfast: Aarthi, Vaishali

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Microwave Version ~ Creamy Cauliflower Soup

I prepare soups at my home mainly for my husband, who dearly loves them. If I pack a soup alone for his lunch, he wouldn’t mind. That means less work for me and so indirectly I love soups too. J However, I prefer to prepare a wholesome one with beans, vegetables and all that sort of healthy stuff if it is going to be only ‘soup’er lunch. If something else is packed besides the soup, then I would go with lighter ones as this delectable cauliflower soup.

I usually prefer to prepare it in the microwave and the whole process takes less than 15 minutes. The fun part is that you don’t even have to be in the kitchen during most of the process. I prepared it in my usual way but added ginger & chili this time, borrowing the idea from here.

 Ingredients for 2 servings:

1 cup cauliflower florets
2 tsp oil / butter (I added olive oil.)
1 small onion - finely chopped
1 inch ginger piece
1 green chili, slit lengthwise
1 cup milk (fat free or low fat milk will do)
3/4 cup water
Salt and pepper to taste

Method:

* Cook cauliflower florets adding little water in the microwave, about 4 –5 minutes. Let cool.

* Combine the onions, ginger, chili and oil in another microwave safe bowl and place it in the microwave. Check once or twice in between and cook until the onions slightly brown, about 4 –5 minutes.

* Discard the green chili and ginger. (Or ginger can be used if preferred.)

* Puree the onions and cauliflower using milk as needed. Add extra milk and water to the desired consistency. Heat the pureed soup for a minute more. Season with salt and pepper.

This is on it's way to Lata Raja's MEC - Lunch Box , an event originally started by Srivalli.

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