Charishmas Masala Gobhi Aloo Sabzi Recipes
CHARISHMA'S METHI ALOO KI SABZI
I came up with this recipe this morning and we cooked it for lunch. It turned out fabulous. I am still, hours later, reminiscing the fantastic taste of this dish. Try it and you will like it too. Enjoy!
Provided by Charishma_Ramchanda
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
- Heat oil in a pot.
- Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
- Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
- Once they stop crackling, add the prepared masala paste and stir well.
- Cook till the oil separates from the masala.
- Add the chopped fenugreek leaves and boiled potatoes.
- Mix well, then fold in salt to taste.
- Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
- Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
- We enjoyed this with roasted pappadams.
Nutrition Facts : Calories 155.5, Fat 0.8, SaturatedFat 0.1, Sodium 598.4, Carbohydrate 34.8, Fiber 4.9, Sugar 6.9, Protein 4.2
CHARISHMA'S MASALA GOBHI ALOO SABZI
I wanted to have something different today and decided to combine a little out of around 10 recipes. This is what I came up with. Enjoy this with Varsha's Paneer Fried Rice!
Provided by Charishma_Ramchanda
Categories Cauliflower
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a skillet.
- Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
- Allow to sizzle.
- Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
- Add chopped ginger and green chillies.
- Continue to stir-fry until the raw smell of ginger is gone.
- Fold in the cauliflower florets.
- Add the masala powders and toss to coat the florets in the same.
- Stir in the tomato paste and salt.
- Cover and cook for 10 minutes until the cauliflower florets become tender.
- Uncover and toss in the boiled and drained potatoes.
- Remove from flame.
- Stir in the beaten yoghurt.
- Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice.
- Enjoy!
Nutrition Facts : Calories 224.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 8, Sodium 91.4, Carbohydrate 37.5, Fiber 8.3, Sugar 11.9, Protein 9.1
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