No matter how much more we want to eat meat, it is a fact that vegetables are good for maintaining a good and healthy body. They give us the comfort that we always try to seek and most of us have a lot of childhood memories associated with them. I have actually started to crave all those vegetables I refused to eat as a child.
Certain vegetables taste best when cooked and still have a crunch in their bite. Cauliflower has a tendency to soften too quickly and disintegrate. My Mom always stir fries all those soft vegetables to keep them crunchy. When I chose to cook Aloo-Gobi for lunch, I adapted this recipe to and followed my Mom's trick of stir frying the cauliflower and potatoes and the result was one super-delicious semi-dry curry. Feel free to add green peas or any other vegetables your heart desires and you will enjoy and cherish this super flavorful and delicious curry.
Cauliflower-1 head( cut into florets)
Potatoes-2 medium, peeled and cubed
Salt- to taste
Turmeric powder-1/2 tsp
Red pepper powder-1/2 tsp(optional)
Oil-2 tbs or as needed
Ginger-garlic paste-1 tbs
Green Peppers-3-4, ground to a paste
Onion-1 medium, chopped
Garam masala-1 tsp
Coriander powder-1 tsp
1. Heat a tsp of oil in a pot and stir fry the florets until you see brown specks and remove them with a spoon and set aside.
2. Add another tsp of oil and stir fry the cubed potatoes until they turn golden brown and remove them also and set aside.
3. Pour the remaining oil into the pot and fry the onions until they turn golden brown.
4. Add the ginger-garlic paste, green pepper paste, salt, turmeric powder, red pepper powder, garam masala, coriander powder and stir until the mixture gets nice and brown and oil seperates from it.
5. Pop in the cubed tomatoes and cook until they turn soft and pulpy.
6. Add the fried potatoes and florets and mix well and cook on medium heat with a tight fitting lid until the vegetables are cooked but not overcooked.
7. Transfer to a serving bowl, garnish with chopped cilantro and serve.