Month: October 2024

Posted on

Semi Dry Aloo Gobi Recipe

Ingredients:

  • 2 medium rutabagas, peeled and cubed (about 1-inch pieces)
  • 1 small cauliflower, cut into small florets
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 green chilies, slit (optional)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (optional)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp amchur powder (or 1 tsp lemon juice)
  • Salt to taste
  • 3 tbsp oil
  • Fresh coriander leaves, chopped, for garnish

Instructions:

  1. Microwave the Rutabaga:
    • Place the peeled and cubed rutabaga in a microwave-safe bowl with 2 tablespoons of water.
    • Cover and microwave on high for 7-10 minutes, checking halfway through. Stir and continue microwaving in 1-2 minute intervals until the rutabaga is fork-tender but not mushy.
    • Drain any excess water and set aside.
  2. Blanch the Cauliflower(optional):
    • Bring water to a boil in a pot. Blanch the cauliflower florets for about 3 minutes. Drain and set aside. This step ensures even cooking.
  3. Tempering:
    • Heat oil in a large pan or skillet over medium heat.
    • Add cumin seeds (and mustard seeds, if using). Let them crackle for a few seconds.
    • Add green chilies (optional) and chopped onions. Sauté until the onions turn golden brown.
  4. Add Tomatoes and Spices:
    • Add the chopped tomatoes and cook until soft and the oil starts to release, about 5-6 minutes.
    • Add turmeric, coriander, cumin, red chili powder, and salt. Stir and cook the spices for 1-2 minutes to release their flavor.
  5. Cook the Vegetables:
    • Add the microwaved rutabaga and the cauliflower florets to the pan. Mix well so the vegetables are coated in the spice mixture.
    • Cover and cook on low heat for about 8-10 minutes, stirring occasionally. Ensure the vegetables are tender but still firm. If necessary, add 1-2 tablespoons of water and cover to help soften them further, but aim to keep the dish semi-dry.
  6. Finish with Garam Masala and Amchur:
    • Once the rutabaga and cauliflower are cooked, sprinkle with garam masala and amchur powder (or lemon juice). Stir gently.
  7. Garnish:
    • Turn off the heat and garnish with fresh coriander leaves.
  8. Serve:
    • Serve hot with roti, naan, or paratha, or as a side dish with rice.
Posted on

Semi Dry Aloo Gobi Recipe

Ingredients:

  • 2 medium rutabagas, peeled and cubed (about 1-inch pieces)
  • 1 small cauliflower, cut into small florets
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 2 green chilies, slit (optional)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (optional)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp amchur powder (or 1 tsp lemon juice)
  • Salt to taste
  • 3 tbsp oil
  • Fresh coriander leaves, chopped, for garnish

Instructions:

  1. Microwave the Rutabaga:
    • Place the peeled and cubed rutabaga in a microwave-safe bowl with 2 tablespoons of water.
    • Cover and microwave on high for 7-10 minutes, checking halfway through. Stir and continue microwaving in 1-2 minute intervals until the rutabaga is fork-tender but not mushy.
    • Drain any excess water and set aside.
  2. Blanch the Cauliflower(optional):
    • Bring water to a boil in a pot. Blanch the cauliflower florets for about 3 minutes. Drain and set aside. This step ensures even cooking.
  3. Tempering:
    • Heat oil in a large pan or skillet over medium heat.
    • Add cumin seeds (and mustard seeds, if using). Let them crackle for a few seconds.
    • Add green chilies (optional) and chopped onions. Sauté until the onions turn golden brown.
  4. Add Tomatoes and Spices:
    • Add the chopped tomatoes and cook until soft and the oil starts to release, about 5-6 minutes.
    • Add turmeric, coriander, cumin, red chili powder, and salt. Stir and cook the spices for 1-2 minutes to release their flavor.
  5. Cook the Vegetables:
    • Add the microwaved rutabaga and the cauliflower florets to the pan. Mix well so the vegetables are coated in the spice mixture.
    • Cover and cook on low heat for about 8-10 minutes, stirring occasionally. Ensure the vegetables are tender but still firm. If necessary, add 1-2 tablespoons of water and cover to help soften them further, but aim to keep the dish semi-dry.
  6. Finish with Garam Masala and Amchur:
    • Once the rutabaga and cauliflower are cooked, sprinkle with garam masala and amchur powder (or lemon juice). Stir gently.
  7. Garnish:
    • Turn off the heat and garnish with fresh coriander leaves.
  8. Serve:
    • Serve hot with roti, naan, or paratha, or as a side dish with rice.