Yet another Potato recipe...It is the most popular North-Indian curries which is a very frequent occupant on our dining table. This is my own variation of the typical Alu-Gobi recipe. I usually substitute chilli powder with green chillies in most of my recipes. This is a dry curry in spite of the adition of tomatoes and water. Also came to know that Cauliflower is a good source of Vitamin C, Folate and dietary fiber. This should be reason enough to include this in your diet.


Ingredients -
Onions 1 medium , finely chopped
Tomatoes 1 medium chopped
Potato 2 medium cubed
Cauliflower floret 2 cups
Turmeric - a pinch
Ginger 1 inch
Green Chillies 4-5 nos
Coriander leaves
Amchur powder 1 tsp
Dhania - Jeera powder 1tsp
Kasoori methi 1 tsp (Dried fenugreek leaves)
Salt to taste
Seasoning (oil, jeera)


Method of Preparation -
In a skillet on a medium-high flame, heat some oil and add jeera.

After jeera starts crackling, add finely chopped onions, tomatoes and turmeric and saute them till it becomes mushy.


Add the paste of Amchur powder, Dhania jeera powder and stir.


Make a paste of Ginger, green chillies and coriander leaves and add it to the above mixture.

Add Potatoes to the above mixture. Add salt and sprinkle some water, cover it with a lid and let it simmer until potatoes are cooked (about 7-8 minutes)


Separately blanch cauliflower florets in hot water for about 7-8 min to remove any impurities/worms.

When the potatoes are almost cooked, add the blanched cauliflower florets, mix and cook for a couple of minutes.




Add Kasoori methi and garnish with coriander leaves. (Kasoori methi can be substituted with finely chopped /ground Mint leaves or even dried mint leaves!)


Switch off the flame and serve hot with Chapati.



Serves 3 Adults
Preparation Time 25 min
Posted by Jaya on Wednesday, March 17, 2010

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