Recipe - Chat Pata Aloo Gobi
Summary
This vegetable can be cooked with tomato. This curry can be eaten with roti or rice.
Ingredients:
- Cauliflower - 1 medium size (approximately 30 -35 florets)
- Potato -2 medium size (approximately 2 cups)
- Tomato - 1 medium size (optional)
- Green Chillies - 1 Serrano pepper or 3 small Indian chillies (Optional)
- Ginger - 1 inch
- Chilli powder - 1 teaspoon (according to spice level)
- Black pepper powder - 1/4 teaspoons
- Turmeric - 1 teaspoon
- Garam masala - 1/4 teaspoon
- Cumin seeds - 1 teaspoon (for seasoning)
- Hing (Asafoetida )- 1/4 teaspoon)
- Salt 3/4 teaspoon (according to taste)
- Oil - 2 tablespoon ( can be added during cooking if needed)
- Cilantro - 1 tablespoon (Garnish)
Vegetable cutting:
Wash and dry cauliflower and potato on a kitchen towel.
Process:
Preheat with oil in a kadai (skillet). Add cumin seeds for seasoning. After you see jeera crackling add hing (Asafoetida) to it. Now add potato, green chillies and ginger. Saute for 4-5 minutes.
The temperature should be medium high. Now add cauliflower florets, chilli powder and turmeric. (If you are using tomatoes, add them with the cauliflower.)
Mix all the ingredient together well. Turn down the temperature to medium.
Slightly cover the dish and stir it every 5 minutes. Add salt to the dish after 10 minutes. Mix it well and if you notice the dish is drying up, add little bit of oil (1 teaspoon) and cover the dish slightly. Check after five minutes. Cauliflower and potato should be done by then. If you notice the curry has some water in the the skillet, turn the temperature to high for a couple of minutes and dry the excess water. Add 1/4 teaspoon with garam masala (adds flavor to the dish) and 1/4 teaspoon of black pepper (adds flavor to the dish) and mix it well. Garnish with cilantro.
Preparation time: 30 minutes.
# of servings: 3 - 4
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