Over the weekend, I purchased some ready-to-eat parathas and was considering the best vegetables to pair with them since I’m abstaining from meat and seafood during Navratri. With Gudi Padva on Sunday, there were plenty of desserts at home, including Amrakhand and Puran Poli. I decided to cook some aromatic Aloo Gobi with my signature twist, keeping it light on the palate since I was planning to indulge in the delectable and creamy amrakhand and get some rest after a long day.
I started my day early with a ride to Uran Beach with my biker gang, and in the evening, we had the IPL match to look forward to for entertainment. The meal was a hit—my wife and kid loved the simple yet unique curry, and they thoroughly enjoyed the shrikhand and puran poli. Aloo Gobi never goes out of style, and there are countless combinations to try. You’ll definitely want to give my recipe a go!
Prep Time – 10 minutes
Cook time – 20 minutes
Serves – 3
Ingredients:
Potatoes – 150 gm
Cauliflower – 200 gm
Onion – 70 gm
Green chillies – a few
Fresh Turmeric ( Gili Haldi ) – 1 small pod
Red Chilli Powder – 1 tsp
Turmeric Powder – a pinch
Cumin Powder – 1 tsp
Mustard seeds – a pinch
Garam Masala – a pinch
Beaten Curd – 4 tbsp
Vegetable Stock – 50 ml
Groundnut Oil – 50 ml
Salt – to taste
Method:
1 ) Clean and cut vegetables and set aside.
2 ) Grind onion, green chillies & Turmeric pod to a coarse paste and set aside.
3 ) Heat oil. Temper the mustard seeds and later add the paste. Saute for 5 minutes till oil oozes out. Add the dry spices except garam masala and saute further for 2 minutes.
4 ) Add the vegetables and curd and mix well. Add the vegetable stock, salt and garam masala. Cover with a lid and cook on slow flame till gravy becomes thick and the vegetables are cooked. Keep checking in between. Once done. Remove from flame and garnish with chopped coriander before serving.
