ALOO GOBI SOOKHI SABJI

'Aloo gobi’ is a typical North Indian dish – spicy and tangy and a great combo with chapathi / puri. There are two varieties – dry sabji and ‘rase ki sabji’ (with gravy). The ingredients for both are the same – only the method is different. The dry sabji has a variety of uses in addition as a side-dish. It can be used to make gobi paratha and also for sandwiches and to fix a quick pulao with left-over rice!

                               

Serves 4

Ingredients

1. Cauliflower – 250 gms.(cut into flowerets)
2. Potato – 250 gms.(diced)
3. Shelled peas – 3 tbsp
4. Carrot – 1 (diced) (optional)
5. Onion – 2 medium-sized – sliced
6. Ginger-garlic paste – 1 ½ tsp
7. Green chilli – 2-3 slit
8. Tomato – 3 small - diced
9. Turmeric powder – ½ tsp
10. Red chilli powder – ½ - 1 tsp
11. Coriander powder – 2 tsp
12. Cumin powder – ½ tsp
13. Garam masala powder – 1½ - 2 tsp
14. Cumin seeds – 1 tsp
15. Asafetida – ¼ tsp
16. Salt to taste
17. Oil – 2 ½ - 3 tbsp

Method

1. Heat oil in a pan.
2. Add cumin seeds and asafetida, followed by sliced onions and fry till pink.
3. Add slit green chilli and chopped ginger and continue to fry till onion turns light brown.
4. Add turmeric powder, red chilli powder, coriander, cumin and garam masala powders and stir for a minute.
5. Add the diced vegetables and shelled peas and salt and stir well.
6. Cook covered on low heat, stirring in between till the vegetables are almost cooked.
7. Now add chopped tomatoes and stir gently.
8. Cook covered for 2-3 minutes.
9. Then cook without the lid (adding ½ tbsp of oil if necessary) till the oil separates and the sabji is dry and ready.
10. Garnish with chopped coriander leaves and serve hot with chapathi / puri.

Tips

1. Aloo gobi has versatility and can be well as left-overs.

Sandwich 

It can be used as stuffing for sandwiches. Place 2 tbsps of aloo-gobi on a slice of bread and place another slice over it. Slightly butter the outer sides of the bread and toast on both sides on a greased tava. If you have a sandwich toaster, great – use that for a tasty, filling sandwich. Serve hot with ketchup. It is ideal as packed lunch / snack for school children.

Stuffed Paratha 

1. Mash ‘aloo gobi’(6 tbsp) and add whole wheat flour (7 tbsp).
2. Mix well and bind into a stiff dough – sprinkling water if necessary.
3. Set aside for at least 30 minutes.
4. Divide the dough into 4 big lemon sized balls.
5. Dust each ball in flour and roll into paratha.
6. Heat a tava and place the paratha on it. Flip it after a minute.
7. Again turn it after 45 seconds.
8. After a minute, flip it again and add ghee / oil over the paratha.
9. Flip once more and spread oil on this side too.
10. Remove from tava when both sides are golden brown.
11. Serve hot with butter / ketchup / green chutney / curd.

Quick pulao 

If you have letover rice and leftover aloo-gobi, just heat a tsp of oil in a non-stick pan and add ½ tsp of cumin seeds and ¼ ts of turmeric powder. When the cumin seeds splutter, add the cooked rice and aloo-gobi sabji and gently mix well. Serve hot with raita / papad or carry it as a packed lunch.

© Copyright 2011. Brinda Balasubramonian.