Wow, no fat added in this luscious Aloo Gobhi - an all time favorite dish you can enjoy guilt free! Roasting leaves one free to do other things. If you wish, Aloo Gobhi maybe cooked on stove top; cook in a skillet or Dutch Oven with a tight-fitting lid on low heat until the veggies are tender and then uncover to finish cooking for the moisture to evaporate a bit so the veggies are not soggy.
I usually serve Aloo Gobhi with roti, rice or other grains and a bean dish like Dal, Rajma, Dal Makhani, or Chole and some type of a chopped salad. Delicious!
Variations: Add colorful sweet peppers, carrot slices, and/or peas - whatever is in the fridge or suits your fancy at the time.
About 6 - 8 Servings
Ingredients:
1 head cauliflower, separated into bite-sized florets
3 Medium Potatoes, scrubbed clean and cubed
1 medium Onion, diced
1 Tbsp freshly grated Ginger
1 tsp ground Garam Masala
1 Tbsp Kasoori Methi (dried Fenugreek leaves)
3-4 Tbsp fresh Cilantro, chopped + extra for garnish
Spice mix:
Salt to taste
Freshly ground Black Pepper to taste
1/2 - 1 Tbsp ground Cumin
1/2 tsp ground turmeric
1/4 - 1/2 tsp Kashmiri/Red Chili powder Or Paprika
Directions:
Place the cauliflower, potatoes, and onion along with the ginger in a large bowl. Add the spice mix and toss well to coat. Let sit for about 10 minutes - this allows the salt to draw some of the moisture in the veggies and lets the spices coat and cling to them.
Start heating the oven to 400 degrees F while the veggies are resting.
Prepare a large rimmed baking pan and line with parchment paper to fit.
Toss the veggies to mix well and tip them onto the pan and spread evenly.
Bake until the vegetables are tender, about 30 - 40 minutes. Check occasionally, stir to cook evenly and add a little sprinkle of water if necessary to keep the vegetables from drying out too much. Alternatively, cover the veggies with a same size baking pan for the first 10 - 20 minutes so they don't dry out but are moist.
Sprinkle the garam masala over the veggies, stir to combine, and bake uncovered for another 10 minutes or until the veggies are tender.
Remove Aloo Gobhi from the oven when done and mash a few of the potato pieces with a fork.
Sprinkle the crushed Kasoori Methi and the chopped cilantro and mix gently; let rest covered for about 10 minutes.
Serve hot garnished with cilantro. Enjoy!!
I usually serve Aloo Gobhi with roti, rice or other grains and a bean dish like Dal, Rajma, Dal Makhani, or Chole and some type of a chopped salad. Delicious!
Variations: Add colorful sweet peppers, carrot slices, and/or peas - whatever is in the fridge or suits your fancy at the time.
About 6 - 8 Servings
Ingredients:
1 head cauliflower, separated into bite-sized florets
3 Medium Potatoes, scrubbed clean and cubed
1 medium Onion, diced
1 Tbsp freshly grated Ginger
1 tsp ground Garam Masala
1 Tbsp Kasoori Methi (dried Fenugreek leaves)
3-4 Tbsp fresh Cilantro, chopped + extra for garnish
Spice mix:
Salt to taste
Freshly ground Black Pepper to taste
1/2 - 1 Tbsp ground Cumin
1/2 tsp ground turmeric
1/4 - 1/2 tsp Kashmiri/Red Chili powder Or Paprika
Directions:
Place the cauliflower, potatoes, and onion along with the ginger in a large bowl. Add the spice mix and toss well to coat. Let sit for about 10 minutes - this allows the salt to draw some of the moisture in the veggies and lets the spices coat and cling to them.
Start heating the oven to 400 degrees F while the veggies are resting.
Prepare a large rimmed baking pan and line with parchment paper to fit.
Toss the veggies to mix well and tip them onto the pan and spread evenly.
Bake until the vegetables are tender, about 30 - 40 minutes. Check occasionally, stir to cook evenly and add a little sprinkle of water if necessary to keep the vegetables from drying out too much. Alternatively, cover the veggies with a same size baking pan for the first 10 - 20 minutes so they don't dry out but are moist.
Sprinkle the garam masala over the veggies, stir to combine, and bake uncovered for another 10 minutes or until the veggies are tender.
Remove Aloo Gobhi from the oven when done and mash a few of the potato pieces with a fork.
Sprinkle the crushed Kasoori Methi and the chopped cilantro and mix gently; let rest covered for about 10 minutes.
Serve hot garnished with cilantro. Enjoy!!
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