Tuesday, November 30, 2010

Aloo Gobi


On my goodness gracious Aloo Gobi! Even a five year old kid in India will not only proudly speak about aloo gobi, but he, she or it can even teach you how to make it. That a popular dish, its the dish Indian bloggers blog and blog million times to conquer the number one spot in the blogging world. Yet, for us Malaysians, okay-lah, boleh-lah, its just a dish made with the two key ingredients of potato and cauliflower. That's it. The rest depends on what else you like to add, basically spices more than anything else, to proudly show off as the best bet Aloo Gobi among the zillions of recipes in the social media world as well. Of course, obviously, its a vegetarian dish (Rasam, Yam Basket and Vegetarian Mutton Curry) that goes well with rice, chappati, tosai and idli, ladies and gentlemen, I on the other hand, am sticking true and thin to my Malaysian aloo gobi.

Ingredients:
2 potatoes (cut into chunks with the skin on)
1/4 (100g) cauliflower (cut into florets)
1/2 cup frozen green peas
4 shallots (sliced)
2 green chillies (slit and cut into pieces)
1/2 ginger (sliced into thin stripes)
4 pips garlic (sliced)
1 tsp cumin seeds
1 tsp chilli flakes
2 bay leaves
1 tsp mustard seeds
1 tsp turmeric powder
3 tbsp oil
Salt to taste

Method:
In heated oil, sauté shallots, ginger, garlic, green chillies, cumin seeds and mustard seeds.
Add potato, turmeric powder, bay leaf, chilli flakes and salt. 
Stir and mix. 
Add cauli, stir and pour 1/2 cup water.
Simmer/cook to soften potato and cauli.  
Add green peas and  coriander leaves.
Stir and dish out.
Don't forget to trend alongside "cook with nava-k" on every other social media please!!

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