I don’t know about you, but I am finding that the weekdays merge into the weekends. It all seems to be the same. I actually thought yesterday was a Sunday and hence went in for this big yummy meal of Sukka Chicken and Malabar paranthas! Today I want to keep it simple and have a sabzi which is easy to make and hassle free. Aloo gobi fits the requirement quite perfectly! If you’re in the mood for a big punjabi meal, try the dal Bukhara or the butter chicken
Ingredients
1. 350-450 g Cauliflower
2. 1 medium aloo (potato)
3. 1 medium onion
4. 1 tsp whole jeera (cumin)
5. 1+1/5 tsp haldi
6. 1/2 tsp salt
7. 1 tsp ginger paste
8. 1- 2 fresh green chilli’s-optional
9. 2 tbsp oil
Method
1. Wash the cauliflower and cut into florets of approx 2”. Wash, peel and cut the potato into 1.5” cubes (the florets should be slightly larger). Then soak the florets and the potatoes in a large bowl of water with 1 tsp of haldi/turmeric. Leave for 30 minute. Soaking in haldi/turmeric gives the gobi lovely yellow colour.
2. Chop the onions and into small pieces
3. Put a wok on medium heat and add oil.
4. Add jeera/cumin and let it splutter.
5. Add the chopped onions and stir constantly for a minute or two till it’s light brown. Do not let it turn any darker
6. Add ginger and stir for 10 seconds
7. Drain the gobi and add it to the wok and stir on high heat for 3-4 minutes. Add salt, haldi/turmeric and green chilli’s and stir.
8. Add a bit of water say 3 tbsp. Add it around the sides. Stir for two minutes.
9. Reduce the heat to low.Put a lid on the wok and leave it for 20-25 minutes, stirring it just a couple of times in between.
10. This is what it looks like after 10 minutes
11. After 25 min, check if it is cooked by piercing a fork in one of the pieces. If you feel it’s getting burnt but hasn’t quite cooked yet then add a bit of water, stir and close the lid again.
Enjoy with some rotis or the way we like it , with some dal chawal!
The Lockdown Chef 