Recipe Source: Vah Chef Sanjay Thumma (Vahrehvah)
Serves: 2 people / 9-10 chapathis
• 2 cups of medium sized cauliflower / gobi florets
|2 Cups of Gobi Florets|
• 2 medium sized boiled potatoes in micro-wave
• ½ cup of very finely chopped onions
• ½ cup of very finely chopped tomatoes
• 1 Tblsn of crushed green-chilli-ginger-garlic paste (2 green chillies, 1 inch ginger piece & 2 cloves of garlic
|Crushed Chilli-Ginger-Garlic Paste|
• Coriander Leaves
• A pinch of turmeric powder
• Salt to taste
• 1 tsp of coriander powder
• 1 tsp of amchur powder
• ½ tsp of red chilly powder
• ½ - ¾th tsp of garam masala
Ingredients For Seasoning:
• 1 Tblsn of oil
• 1 tsp of cumin seeds
• A pinch of hing
Heat oil in a pan. Add cumin seeds and a pinch of hing. Fry till the cumin seeds turn their colour.
Add crushed chilli-ginger-garlic paste to the pan and fry till the rawness goes off.
Add finely chopped onions to the pan and fry for 2 minutes.
Add finely chopped tomatoes and turmeric powder. Mix well and cover it with a lid. Cook till tomatoes become mushy.
In the meanwhile, take ¼ cup of water in small bowl and add 1 tsp of coriander powder, 1 tsp of amchur powder & ½ tsp of red chilly powder and mix well.
Add this mixture to the pan once tomatoes are cooked.
Take a Tblsn of kasoori methi put them on your palms and rub them with your palms and add the powder into the pan. Mix well. (This is optional)
Wash chopped gobi florets with water and add them to the pan. And add enough salt to it. (Note: I cooked potatoes in micro-wave. Then remove the skin and chopped them to cubes. If you are not going to do in that way add cubed potatoes at this stage and add ¼ cup of water to the pan.) Cover and cook on medium heat till gobi is done ¾th which takes around 10 minutes.
Add cooked, peeled and cubed potatoes and chopped coriander leaves.
Add ½ - ¾th tsp of garam masala and cover and cook for 2 more minutes. Taste it and adjust salt.
Transfer it to a serving bowl.
Have it with Roti, Pulka, Chapati, Paratha or Poori. It tastes yummy.