Recipe for Kasuri Gobhi (a twist on Aalu Gobhi)

Gobhi aalu is a Punjabi staple, of sorts. It will invariably be on the dining table atleast once a week. However, when you have guests coming over, like I do tonight, you want to give it a little twist and make something more memorable. Taadaa...presenting Kasuri Gobhi, a take on the original. A word on the recipe source first. This comes from a recipe book lovingly chronicled by my best friend N's mother in law, so that she may train her helper here in Singapore (and get to taste some nostalgia while doing so). I am handpicking recipes from the book, trying them out (and loving them) and in return getting a little love from India with every bite.

As with every recipe on this website, this one has also been tried and tested. For years by Aunty and N and now by me. I hope these step by step photos make it easy for you to stir this one up at home, it really is quite simple and absolutely delicious. The kasuri methi gives it a little twist and enhances the flavour of the cauliflower without overshadowing it.

Recipe

Serves: 4
Time taken: 40 minutes

Ingredients

Potato - 1 large (cut into chunks)
Cauliflower - 1 large (approx 500gm, cut into florets)
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Onion - 1/2 small (chopped finely)
Kasuri methi - 1 tbsp
Garam masala - 3/4 tbsp
Green chillies - 2
Turmeric powder - 1/3 tsp
Coriander powder - 1/2 tsp
Salt - To taste
Red chilli powder -  1/2 tsp

Method

1) Cut and prep the vegetables as required above. Make sure the cauliflower is not cut too small or it will me one mushy mess.

2) Heat oil in a kadhai (wok). Add cumin seeds; when they sputter, add the onion and ginger garlic paste. Cook for 2 minutes.

2) Add the cauliflower and potatoes to the kadhai. Mix gently, cover and cook for 3 minutes.

3) Uncover, sprinkle some water and make sure no masala is sticking to the bottom. Add salt, turmeric, red chilli powder and coriander powder. Mix gently, cover and cook another 3 minutes.

4) Finally add the kasuri methi, garam masala and green chillies. Mix and cook uncovered for another 2-3 minutes till done. There should be no water left and the vegetables should be cooked but still have a bite to them.

5) Enjoy with hot chapatis and dal.