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Saturday, January 02, 2010

Allor Gobhi Dum

Allor Gobhi Dum



Ingredient:

Potatoes: 8 (Large)
Cauliflower: 1 head ,broken into small florets
Onion: 2 (Large)
Onion: 1 (small finelly chopped)
Ginger-Garlic-Green Chilly Paste: 1 tsp
Tomatoes: 2 (Large)
Cloves: 5
Cinnamin: 4 sticks(21/2 cm each)
Mustard Oil: for deep frying potatoes and gobhi)
Bay Leaves: 2
Red Chilly Powder: 1 tsp
Turmeric Powder: 1 tsp
Sabji Masala: 2 tsp (you can also use kitchen king if you want)
Cumin Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Salt: to taste
Refined oil : 4 tbsp (for cooking)
Water: 2 cups

Method:


  1. Remove the peel from potatoes and cut them into 4 pieces.


  2. Prick  the potatoes with thehelp of a fork.


  3. Keep th potatoes into a salted water for 10-15 minutes.


  4. Heat mustard oil in a kadhai and deep fry the potatoes until golden brown. Drain and set aside.


  5. Fry the cauliflower in the same kadhai till it changes its colour to golden brown. Drain and keep it aside.


  6. Grind together cloves and cinnamon into a powder.Keep aside.


  7. Grind the onions into a smooth paste.Keep it aside.


  8. Puree the tomatoes and keep it aside.


  9. Heat 4 tbsp of oil in a anothe pan,add bay leaves and cumin seeds.Stir for a few seconds.Add chopped onion and fry till the onion becomes golden brown.


  10. Add onion & ginger-garlic green chilly paste and cooks till the oil seperates.


  11. In an bowl mix all the dry masala powder (Except Garam Masala).Add little water to make a smooth paste.


  12. Add this paste to the onion mixture and cooks till the oil seperates.stirring occasionally.


  13. Add the powder prepared in STEP:6. Mix well. Add tomato paste also.


  14. Mix well and cook till the gravy starts thicken.


  15. Add fried potatoes, cauliflower and salt to taste. Stir carefully to evenly coat potatoes and cauliflower with masala.


  16. Add water. Stir once.When water start boiling add Garam Masala Powder. Mix well & reduce the flame to low and allow it to simmer for 10 minutes (covered with the help of a lid)


  17. After 10 minutes remove the lid ,stir well and cook for another 5 minutes on a high flame.


  18. Remove the pan from heat and serve the sabji hot with puris.








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