Aloo Gobi (Potato and Cauliflower)

My memories of this curry are from elementary school. My best friend, used to get this for lunch. Her mom used to send over piping hot food, daily during lunch time. Aloo Gobi wrapped in fresh home made roti was always my favorite. When I think of Aloo Gobi, my mind goes back to that memory and those days. Over the years, I have tried to refine my recipe to the taste I remember from those days. Here is how I make it…

Ingredients:

1 cauliflower head separated into florets
2-3 potatoes cut into 1 inch pieces
1/2 tsp tumeric
1-2 tbsp oil
1 tsp cumin seeds
1/4 tsp garam masala
1 tsp cumin powder
1 tsp amchur (dried mango powder)
1/4 tsp red chili powder (optional)
salt to taste
cilantro to garnish

Place a large pan on medium low. Add oil, turmeric and cumin seeds. Fry for a minute until the cumin seeds turn slightly brown. Rinse and add cauliflower florets and potato.  Add salt and mix well.

Usually the water from the rinsed vegetables is sufficient for the cooking if not sprinkle a few droplets of water. Close the lid and allow to cook, mixing occasionally to preventing sticking.

Once the cauliflower softens, in 10 minutes or so, add the spices. Adjust the spices to personal preference. Mix well. Garnish with cilantro and serve with warm roti. Can also be eaten with rice.

 

Aloo (Potato) Stuffed Roti

Roti (Indian bread) is a staple food of North India. But it is eaten throughout other parts as well. There are many different types of roti from plain to stuffed to oven baked to deep fried. When making stuffed version there are different options for the stuffing. The most commonly used are: potato, cauliflower, fenugreek leaves, and paneer (home made cheese).

Ingredients:
1 cups atta (flour)
1 medium potato
1 tsp cumin seeds
1 tsp cumin powder
1 tsp amchur (mango powder)
chopped cilantro
touch of cayenne pepper
salt to taste

Mix the flour with salt and approximately 1 cup water to make dough. Add 1-2 tsp oil and knead for 1-2 minutes. Cover and set aside.

Cook the potatoes with the skin. Peel and mash the potatoes. Add amchur, cumin seeds, cumin powder, cayenne pepper, salt and chopped cilantro and mix well.

To make the roti, divide the dough into 4 parts. Using both hands smooth each part into a ball. Press the ball of dough into flour to prevent sticking and roll out into a circle using a rolling pin on a flat surface or rolling board. Place 1-2 tsp of stuffing. Fold over the rolled out roti to form a ball again. Press the ball with the joined side down into more flour. Roll it again into a circle with a rolling pin.

Meanwhile place a flat frying pan on medium heat. Once the pan is hot enough, place the roti on the pan. Add 1-2 tsp oil and cook until lightly brown. Flip and cook other side adding oil as necessary.

Serve hot with a cup of fresh home made yogurt. I also like to add some lemon pickle. Delicious!

Vegetable Curry Puff

One cannot go wrong with a curry puff. It can go well as an appetizer, a snack for that lazy Saturday afternoon or you can snag two for breakfast just because they were so delicious at dinner last night and you have leftovers!

Ingredients
2 medium potatoes
1 medium onion chopped
1 cup frozen peas
2-3 garlic cloves minced
a small piece of ginger minced
1 jalapeno (optional) minced
some cilantro chopped
2-3 tablespoon vegetable oil
1 tsp paprika or red chilli powder
1 tsp amchur (ground dried mango powder)
1 tsp salt or as needed
1tsp garam masala
1 packet filo pastry sheet
Other vegetables that can be added include: 1 carrot (chopped), a few beans chopped, chopped spinach

In a pan boil the potato until cooked and set aside. Lightly saute the  onion in the oil along with garlic, ginger and jalapeno until lightly brown. If using any other vegetables, add to the onion and fry until slightly soft. Peel and mash the potatoes and add to the frying pan with onions. Add the spices- paprika, amchur, garam masala and salt. Adjust spices to suit personal needs. Add the chopped cilantro and mix well. Cook for another 5-10 minutes in low flame and set aside.

Thaw filo pastry sheet for 40 minutes on a flat surface. To make the curry puff, cut the filo sheet into 6 equal halves. Gently roll out each piece with a rolling pin. Add 1-2 tbsp of the curry onto the rolled piece and fold the half across and seal at the ends. Preheat oven to 400 deg F. Set each filled puff on a baking tray or sheet and bake until dough puffs and turns slightly brown about 10-15 minutes. Remove from the oven and serve hot with sweet and sour tamarind chutney and mint chutney.

See also:
Mint Chutney
Sweet and Sour Tamarind Date Chutney