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Monday, August 22, 2016

Aloo Gobi with Broccoli and Mutter Sabzi

India has been calling me by my first name recently.
She's been putting ideas into my brain, marinating them all day, then releasing them on the weekend.
I never get bored chit chatting with the Ba's from different regions.. in my head..

Loosely inspired by TheChefandHerKitchen.
1-2 Tbsp oil
1 tsp cumin seeds
pinch hing (asafoetida)
1/4 tsp turmeric
1 green or red chile, slit
1 onion, chopped
1 tsp grated ginger
1 tsp grated garlic
1/2 small head broccoli, cut into florets
1/2 small head cauliflower, cut into florets
2 medium potatoes, steamed, peeled, and cut into large cubes
1/2 cup green peas
1 tomato, chopped
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp amchur (dried mango powder)
1/4 tsp chile powder
1 Tbsp besan (chickpea flour)
pinch salt
chopped cilantro for garnish

1.  Heat the oil in a wok or heavy based pan.  Add the cumin seeds and wait until they start to crackle, then add the hing and turmeric.  They should fizz.
2.  Add the slit chile and chopped onion and cook until onion is translucent, then add the ginger and garlic and cook for another minute, stirring.
3.  Add the broccoli and cauliflower florets and stir.  Cook for about 5 minutes until almost tender, then add the potatoes and peas.
4.  Cook on high, stirring, for another 2-3 minutes, then add the tomatoes.
5.  Mix the ground spices and besan together and sprinkle all over the vegetables.  Mix gently, then remove from heat and cover.
6.  Let sit for at least 5 minutes before serving.

I served mine topped with chopped cilantro with Kala Chana Masala, Basmati rice, and Rotis.

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