This is not your typical aloo gobi you buy at an Indian restaurant. This version is much lighter and has a different taste to it. I was surprised by this dish's flavor since it wasn't what I expected, but I loved it nonetheless. This is a great side dish for any Indian meal. I didn't have mustard seeds on hand the last time I made this and still loved the result.
Adapted from Ismail Merchant's Passionate Meals
3 tablespoons oil
1 medium onion, chopped
2 large potatoes, peeled and cut into small pieces
1 teaspoon ground red pepper
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon turmeric
1 medium cauliflower, cut into florets
1 fresh hot green chili, finely chopped
1 dried red chili, crushed
1/2 cup plain yogurt mixed with 1/4 cup water
1 teaspoon mustard seeds
In a large saucepan over medium-low heat warm the oil. Add the onion and cook until it begins to brown. Mix in the potatoes and stir frequently until they begin to brown. Stir in the red pepper, lemon juice, salt, and turmeric. Cook for 2 to 3 minutes, stirring occasionally.
Mix in the green and red chili and the yogurt-water mixture. Once well combined, allow the dish to keep cooking for 20 to 30 minutes, until the vegetables are tender.
Garnish with mustard seeds and serve. Pin It Now!
No comments:
Post a Comment