So, Aloo Gobi masala is not a new recipe, what's new in mine? Well, the base we normally use are gravies cooked with onion-tomato and spices and looks red. Here, I have used a green base. To me, green color in food is very inviting and I am convinced that they are very healthy. (Talk to me about Brain's association with colors!!)
This base is also not new, it's our usual Green Chutney with a few additions. So, if you have some left-over in your fridge, this is a chat-pata recipe. And this also makes a very good Starter.
Dry Green Aloo Gobi
Potatoes and Cauliflower cooked in a green chutney base
Serves 2
What we need:
Potatoes - 3 to 4
Cauliflower florets - 1 cup
Coriander leaves - 1 bunch
Mint (Pudina) leaves - 5 to 6 optional
Ginger - 1 inch, cleaned and scrapped
Garlic - 3 to 4 small pods
Green chilli - 1 or 2
Asafetida - 1 pinch
Cumin (Jeera) seeds - 2 tbsp.
Salt - as needed
Oil - 4 to 5 tbsp.
Water - as needed
How to do:
1. Prepare the green chutney first by grinding together, coriander leaves, mint (optional), ginger, garlic, 1 spoon of Cumin seeds, green chilli, asafetida, salt, and a drizzle of Oil.
2. Wash and cut the cauliflower into small florets. Boil water, add the florets and a little salt to this and keep them closed for 10 minutes.
3. Wash, peel and dice the potatoes.
4. Heat oil in a kadai and add the cumin seeds.
5. When they start to sizzle, add the green chutney and cook for about 3 to 4 minutes. Keep sprinkling some water so that they don't burn.
6. Now add the potatoes, cauliflower. Close the pan with a lid and let them cook for about 5 to 7 minutes. (Sprinkle some water in between to help the veggies get cooked)
6. Now add the potatoes, cauliflower. Close the pan with a lid and let them cook for about 5 to 7 minutes. (Sprinkle some water in between to help the veggies get cooked)
7. Check salt and seasoning and remove from the flame. (remember: we have added salt in the chutney base)
Serve as a dry starter or dry gravy for rotis/naan.
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