Hello, friends, food lovers, and community greetings!Hope you all are doing well and having a good time with family. Most Saturdays, I have plenty of time to make a full meal with good time if we are not having any plans to go for outdoor activities. Now the days have started gray and becoming colder, the weather is changing to cloudy, sometimes rainy, and windy, so it feels like autumn on the doorstep. Saturday, there was no plan to go out, so I made a cake for the community's birthday. and then prepared our dinner. It was simple dal rice chapati with Aalu(potato) Gobi(cauliflower) masala (In Indian spices).
I bought this fresh cauliflower, locally grown, and the big potato from the garden, and thought to make this food today.
The ingrdients for masala aalu gobi
8-9 florets of half a cauliflower, cleaned and washed in salt water.
1 big potato peeled
1 tomato
1 onion
1 tsp ginger garlic paste
4-5 sprigs of coriander
1 tsp salt
3-4 tsp oil
14 cashews soaked in water.
2 tsp coriander powder
1 tsp turmeric powder
1 tsp kashmiri chili powder
1 tsp goan masala /curry powder
1 tsp goda masala, Maharastrian curry powder.
1/2 tsp cumin powder
In the center, curry leaf powder.
Wheat flour, salt, and water.
At first, I made the dough for chapatis and kept it aside.
On one hot plate, rice has been placed to cook.
Another hot plate cooking dal: Dal(any split lentils), 1/4 onion, 1 small tomato, some stems from cauliflower, salt, and turmeric.on low heat. After it was cooked, I just made tadka with oil, mustard, and cumin seeds.
Making Aalu-Gobi Masala Chopped onion, coriander, cauliflower florets in bite-sized pieces, and potato in chunks.
I took some amount of all spices in the other cup and made a paste with 2 tbsp of water
kept it aside.
I put the leftover spices in the cauliflower and potato chunks, including some salt.
2 tsp wheat flour and 2 tsp cornstarch
1 tsp lime juice and mixed them well. coated with spices and flour.
In a hot skillet, I poured 1 tbsp of oil and placed the cauliflower florets and the potato for roasting.
In the mini chopper, I added tomato pieces, ginger garlic paste, and soaked cashews, and made a tomato paste.
In another hot saucepan, I added 2 tsp of oil and added the chopped onion. When the onion became translucent, I added the spice paste to it and continuously stirred until it became aromatic. Added tomato paste and stirred it well. and added a few spoons of water to it, covered and cooked on low heat for 2-3 minutes.
In between, I checked the potato and cauliflower and flipped them to get crispy on the other side.
When the potato cauliflower has been done(outside crispy, inside tender), I removed it from the heat and I sprinkled chopped coriander on it.
The curry is cooked. I had some cooked chana dal leftover from my cake. Using water, I made a smooth paste/slurry of it and poured it into the curry. cooked 1 minute.
and added all roasted potato bites and cauliflower to it.
Switched off the heat and covered.until served.
Simple chapatis or pulkas are also ready.
And the dinner for Saturday. is aalu gobi masala, chapatis, rice, dal, with tangy homemade mango pickle.
thank you. Take care, see you soon.