Aloo Gobhi in Coconut - Poppy Seed Sauce

About five years ago, Nupur of "one hot stove" had an interesting event named A - Z Indian vegetables. The participants had to come up with a recipe starting with a particular alphabet each week. It was challenging and interesting at the same time, to think about an Indian dish using vegetables. As expected, Nupur proved to be a great host with her informative and engaging roundups each week and I ended up participating in the whole series. Probably that was one of the events I was very fond of and looked forward to, each week. Some alphabet letters do stump you when you are thinking in terms of Indian cuisine but sure we had a blast. When Valli announced the theme of cooking by alphabets during BM#15, I didn't have to think twice and chose it right away. However Srivalli is flexible and so we can go with any course or any cuisine. That means this week, I am going to post recipes in an alphabetical order, starting with "A" today.  
The first post in the series is going to be "Aloo gobhi". When you think of aloo gobhi whether as a dry saute or with sauce clinging to it, it usually is this version. A few years ago, my SIL mentioned about a different kind of aloo gobhi she prepares and I immediately jotted it down since it contained coconut. Potatoes and cauliflower are cooked in a sauce of coconut - poppy seed paste in this recipe. Coconut equals to yummy in my dictionary even though my husband can't stand it. As husband was not around today, I prepared it to go with my rotis at lunch and it was indeed an interesting variation from the regular fare.

Ingredients:
1 Tbsp oil
1 tsp cumin seeds
1/8 tsp turmeric powder
Salt to taste
2 onions, chopped
2 cups boiled potato cubes
2 cups cauliflower florets
To grind: A one inch piece ginger, 1/4 - 1/2 cup grated, fresh coconut, 2 - 3 green chillies and 1 Tbsp poppy seeds

Method:
* Heat oil and add cumin seeds. When they start to sizzle and brown, add onions and turmeric powder. Fry them on low flame until they turn translucent. Then add cauliflower florets and cook covered until they turn tender. Add a few Tbsps of water if needed and cook cauliflower but don't let them turn mushy.
* In the mean while, grind the ingredients mentioned under "to grind" adding a little water.
* Add the ground paste, salt and potatoes to the cooked cauliflower mixture. Simmer for about five minutes and turn off the stove.
* Serve them with rotis.

Check what other marathoners are cooking during BM#15.

Comments