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!

Coriander Veggy Pasta Soup

As it gets chilly outside, there is nothing more warming and satisfying than a hearty vegetable soup. It’s a quick and easy recipe that’s sure to get you heated up in an instant!

Serves 2-3

What we need:

1 tbsp olive oil
1/2 tbsp butter
1 diced red onion
2 diced carrots
2 sticks of celery, diced
6-8 mushrooms, diced
2 whole peeled fresh garlic cloves
1 inch peeled fresh ginger
100g of pasta of your choice (the smaller the better).
4 cups of water
Salt and Pepper to taste
1 vegetable cube stock (alternatively you can use vegetable stock)
1 bay leaf
Squeeze of a fresh lime
Handful of freshly chopped coriander

How we do:

  • In a soup pot, heat the butter and oil.
  • Add onions, carrots, celery and mushroom and saute until slightly soft.
  • Now add the water.
  • When it comes to the boil, add the pasta.
  • Add the stock cube and season with salt and pepper and the bay leaf.
  • At the same time pop in the garlic and ginger.
  • Reduce the heat and let it boil gently for approx 10-12 minutes.
  • When the pasta is soft, remove the bay leaf and garlic and ginger if you wish.
  • Finally, squeeze in a little fresh lime juice and add the corriander.
  • BALLE BALLE! Enjoy.

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!