Gobi Aloo (Cauliflower & Potato Masala)

Gobi Aloo is one of my favourite foods to eat and make. To eat, because it tastes so good and to make because it’s nice and easy! It is one of the most popular vegetarian Punjabi dishes and is widely eaten all over India. It’s extremely flavorful and if you are cooking for anyone who is not all that keen on cauliflower this could be the dish that turns that around! Check it out:

Serves 3-4

What we need:

2 tbsp olive oil
1 tbsp butter
1 whole cauliflower
4 potatoes
2 tsp cumin seeds (jeera)
1 tsp mustard seeds
1 tbsp of grated fresh ginger
2 cloves of grated fresh garlic

Pinch asafoetida powder
1 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
1/2 tsp paprika
1/2 tsp turmeric powder
1/2 tin diced tomatoes
1/2 cup of water
Handful of fresh coriander

How we do:

  • Wash the cauliflower and cut into medium size pieces.
  • Wash and peel the potatoes. Cut in half and then slice length ways.
  • In a large non stick pan, heat the oil and butter.
  • Add the cumin and mustard seeds.
  • When they begin to sizzle, add the garlic and ginger.
  • When they have turned a slight golden color, add the potatoes and cauliflower.
  • Add all of the spices, tomatoes and water. Mix well.
  • Cover on medium heat for 8-10 minutes, stirring every 2-3 minutes.
  • When the potatoes and cauliflower are soft, sprinkle fresh coriander and serve with naan or chapatis (keep posted for upcoming chapati recipe) .
  • BALLE BALLE! Gobi Aloo is done!

Tandoori Chicken


Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend’s potluck yesterday and it worked out! It’s surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

  • In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
  • Mix to form a paste type consistency
  • Add the chicken and marinade thoroughly
  • Cover and refrigerate for at least 4 hours (overnight is preferable)
  • After 4 hours, remove from fridge and preheat oven to 500F/350C
  • Place chicken on baking paper lined baking tray
  • To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  • Bake in oven for 15 minutes
  • After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
  • Remove. Garnish as desired.
  • BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!

Moong Dahl and Jeera Rice


Dahl:
Half cup of Yellow Dahl
/Half Cup Red Dahl
1/2 tbsp butter
1tbsp Olive oil
1 tsp Cumin Seeds

1 tsp Mustard Seeds

1 Whole diced Onion

2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger

1/2 can of diced plum tomatoes/1 diced fresh tomato

1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)

1/2 tsp Corriander Powder

1/2 tsp Chilly/Paprika Powder

Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds

1 tbsp of olive oil
Salt to taste

To make the Dahl:

  • Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  • For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
  • Add the fresh coriander.
  • VOILA! It’s done!

Now time for the Jeera Rice:

  • Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
  • Once they begin to sizzle, add 2 cups of water on high heat.
  • Once the water comes to boil add the rice.
  • When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
  • VOILA! Fragant Tasty Jeera Rice is Done!