Friday, August 1, 2014

Gobhi Aloo Dum(slow cooked cauliflower and potato curry)

I was searching my recipe note to find a cauliflower recipe for chapathis as my cauliflower is in the fridge for the past 3 days. I got a nice recipe of Aloo Gobhi Dum. With tomato prices on the hike,this would be an ideal side dish for chapathi this season. The preparation is also very simple and easy.The dish has a beautiful aroma and taste as it is cooked on a slow flame for nearly 30 mins.

Preparation time:10 mins
Cooking time:30 mins

Cauliflower florets-from 1 medium size cauliflower 
Peeled and diced Potatoes-2 medium size
Salt- to taste
Oil-3 tbsp
Fresh coriander leaves- to garnish

To be grinded to a fine paste:
Big onions-2 no(medium size)
Garlic -5 cloves
Ginger- 1 inch
Coriander seeds or dhania-1 tsp
Red chillies-3(my chillies were hot.adjust according to your need)
Jeera-1/2 tsp
Poppy seeds-1 1/2 tsp
Cashew nuts-5 nos
Grated coconut-4 tbsp
Cinnamon-1 inch stick
Cardamom-1 no
Cloves-2 no
Peppercorns-1/2 tsp
Turmeric powder-1 tsp
Curd(optional)-1 tsp

  1. Clean the cauliflower and put the florets in hot water with a tsp of salt for 10 mins.
  2. In a bowl , add the cauliflower , diced potato and the ground paste. Add salt and marinate the cauliflower and potato with the ground mixture.
  3. In a Kadai,add 3 tbsp of oil and place the marinated cauliflower and potatoes in it .Add half a cup of water and close the Kadai with a lid.
  4. Slow the flame and let it cook on slow flame for nearly 30 minutes, till the vegetables are cooked and oil separates from the gravy.
  5. Stir the gobhi and Aloo every 5 minutes so that they get cooked evenly and it doesn't get stuck to the Kadai. Use a non- stick Kadai for best results.
  6. Once the oil separates from the gravy, switch off the flame. Garnish with fresh coriander leaves and serve hot with chapathi or naan or phulkha.

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