Aloo-Gobhi :)

Aka, an all time comfort food, atleast for me :). This dish reflects comfort in multiple ways for me: Mom made the most delicious aloo-gobhi ever, and as a kid even though i wouldn't have this sabzi as such, i would eagerly have it after she mashed it up for me or stuffed it in paranthas.....and then this dish has potatoes, enhancing the comfort factor. I just love it :).

There are multiple ways of making aloo-gobhi, even when you are talking about just Punju cuisine. There is the Amritsari gobhi, where the gobhi is deep fried (and if you use potatoes, you deep fry them too), another type where you marinate gobhi in curds and masala and then deep fry it or cook it etc etc. Then there are uber-stylish and healthy baked varieties of the same. And a delightful simple gobhi fry from my Boston kitchen, courtesy my dear friend Ms. Moon. But today, i am sharing a simple, home-style aloo-gobhi, my take on how Mom used to make it. The only additions to her recipe are tomatoes and green chillies (for color and mirchi ka swaad/flavor or green chillies).




We need:

• One Cauliflower (cleaned and cut into big florets)
  
• 2 Russet/Idaho Potatoes (peeled and cubed)
• 1/4 Onion (chopped fine)
• Ginger (julienned or chopped) to taste
• 1 big tomato (chopped)
  
• 1/2 tsp. jeera
• 1-2 tsp. melted ghee
• 1/2 tsp. Turmeric and red chilli powder (to taste)
• Salt to taste
• Garam masala (a pinch)
• Green chillies 9chopped or slit, to your taste)
  
• Cilantro (chopped)

Lets first cut the cauliflower/phoolgobhi/phullgobhi (Punjabi) into big florets and the potatoes into big cubes. While cutting the cauliflower, remove the base/stalk. Punjus use them for making dandhal/danthal (stalk) stir fry. Will post that recipe sometime. In a pan, lets heat the ghee (feel free to use any other cooking oil, but ghee adds to the flavor and aroma), add the jeera and let it splutter. Now add the onions and saute, followed by half of the chopped ginger (i use about 1/2 tbsp at this step, i love ginger, and that is the key spice in this dish) and saute. Add the chopped tomatoes (Mom hardly used tomatoes and it would still be good, really good! i just use it for color and tangy taste). Stir and add turmeric and red chilli powder (as per your taste). Cook for 4-5 minutes. Now add the cut vegetables (cauliflower and potatoes) and stir to coat the vegetables with this mixture. Sprinkle 1-2 tbsp. water and mix. Reduce the flame, cover the pan and cook on low with occassional stirring. Half way through (when the vegetables look a bit cooked and tender) add the rest of ginger and green chillies.


Once done, the dish should should look firm and yet not crunchy (you should be able to mash a floret easily). Add a pinch of garam masala (not more, just enough to complement the ginger) and cilantro/coriander leaves.



Serve hot with chapatis and dahi or paranthas. For those who enjoy tangier stuff, some amchoor or lemon juice is completely a welcome addition :).


Notes: The second addition of ginger is completely optional. You shouldn't add too much water, else it would result in a mushy preparation. The key is to stir gently, so the florets would remain intact. Cook on low heat for best results. Did i say that this sabzi also makes the best stuffing for paranthas ever! It does :). For me gobhi parantha actually means parantha with left over aloo-gobhi! and it goes well in sandwiches. I also mash it up, add some chopped raw onions and squirt some lemon/lime juice and enjoy it with toasted bread or paav!! Enjoy :).