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.