The yellow color is due to the use of turmeric, sometimes accompanied by leaves of coriander and kalonji or seeds of wheat black. Other variants of the recipe include garlic, ginger, onions, stalks of coriander, tomato, peas and cumin. There are in fact many variations of the dish, but retain all of the same name, as the main ingredients that give the name to the recipe is always the same. It was a bit of time that I could not cook something that needed a few hours of cooking.
Aloo gobi is a potato and cauliflower stew spiced and warm traditional Indian there are dozens of recipes, some of which provide for the tomato, which I rather do not like much in this preparation. Blanch the vegetables in part serves to avoid having to add too much water during preparation a little spice drown. And long to prepare but is a wonderful food spoils and becomes good if you cook it in the morning and it warms up in the evening. In this way the flavors have time to blend in better. The ideal is a pot that is able to withstand a long cooking without having to mix too thoroughly than heavy steel, cast iron or earthenware.
The dhabas are quaint seating, structures of mud or wood planks or cots for a rustic style in which it is offered of cheap food. Designed primarily to meet the hungry truck drivers in the highways, it soon gained the popularity among the common people.
Now for today's recipe, a variation of this dish that is no less tasty and delicious than the traditional one. Here the vegetables are cooked in a sweet tomato sauce and finally topped with a little fresh yogurt to add more depth to the curry. The dish is coupled with the Indian bread like roti, Roomali roti, naan, even with chapatis or rice.
Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings
1 tsp ginger paste
2 cloves garlic paste
3 tsp coriander powder
1 tsp turmeric
1 tsp cayenne pepper
2 tbsp curd
3 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
2 green chillies
2 bay leaves
2 tbsp cilantro
Salt to taste
Pinch of asafoetida
Put cauliflower florets and potatoes on a pan. Toss lightly with oil. Set aside
In a small bowl, mix the coriander powder, cayenne pepper, turmeric, and little water to make a paste. Set aside.
Heat a little oil in a pan. Toss in mustard seeds and cumin seeds until sizzles. Add asafoetida, bay leaves and green chillies after seeds crack and stir for a few seconds. Add in onion, garlic, ginger and jalapeno. Sauté until translucent.
Add the spice paste and stir for a minute until spices start leaving the oil. Toss in cauliflower, potatoes, little water and salt. Add in curd and mix well. Cover the pan and let it cook on medium heat for about 20 minutes. Make sure to stir gently every 3 to 4 minutes. Turn the heat off.
Add the fresh cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.
Serve hot with bread, rice, roti or as a side dish.