Indulge if you may…A deep fried delight. Aloo = Potato; Vada = Dumpling (well deep fried in this case).

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Aloo (Potato) and Gobi (Cauliflower): Aloo and Gobi are cooked with myriad of spices. A staple in most Indian restaurants, the name “Aloo gobi” generally refers to this aromatic combination of cauliflower and potato usually cooked in the Northern parts of India, esp. in Punjab. This ever popular dry vegetarian curry has been brought to worldwide fame in Gurindar Chaddha’s Bend it Like Beckham. If you haven’t seen the movie, you have got to see it; no not because of its association with “Aloo Gobi” .

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The “Saas Bahu” combination is supposed to give the creeps:-D However my mom-in-law is one of the most wonderful people I have ever come across and I could not ask for more. Getting married when I just stepped in to my twenties… I thought and moved with caution, but immediatley she helped me get absorbed in to the family and more than all, amazed me with her exceptional cooking skills. Over the years I have learned a lot of what she cooks, especially the ones which are loved and craved by my hubby.

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Ingredients:

1. 1 Cauliflower – Florets broken into pieces
2. 2 Medium Potatoes – cubed
3. 1/2 Onion Sliced
4. 1 tablespoon Ginger Paste
5. 1 tablespoon Garlic paste
6. 1/2 cup Tomato Puree
7. 2 tablespoons oil (to fry the potato & cauliflower)
8. 2 tablespoons oil
9. 1 big black cardamom
10. 1″ cinnamon
11. 2 cloves
12. 2 red dry chilis
13. 1 teaspoon fenugreek seeds (methi)
14. 1 teaspoon kasuri methi (Available in Indian Groceries)
15. 2 teaspoons turmeric (To coat the Potato & Cauliflower)
16. 1/2 teaspoon turmeric
17. Salt to taste
18. 1 teaspoon red Chili powder (optional)
19. 3 tablespoons heavy cream ( can substitute with 1/2 cup of whole milk)

Preparation:

turmeric coated

Coat the potatoes and cauliflower florets with 2 teaspoon of turmeric and a sprikle of salt and let it sit for about 15 minutes.

Fried Cauliflower & Potato

Heat oil and fry the potatoes and cauliflower in batches till they start to brown. Remove with slotted spoon and set aside.

In a pan, dry roast the cardamom, cinnamon, and clove. Add oil add the red dry chili and the fenugreek seeds.  Once they start to sizzle add the sliced onions and fry till they just start to brown.

Add the ginger paste, the garlic paste and the tomato puree. Add salt, turmeric and red chili powder to it. Fry till you see the oil leaving the sides of the pan. Add the cauliflower and the potato. Stir gently to mix, so all the tomato gravy coats the vegetables. Add half cup of water,  cover and cook till the potatoes and cauliflowers are tender but not mushy. Add the creme, and simmer for about another 10 minutes. Sprinkle kasuri methi on the top and gently mix.

cauliflower& potato with roti

Serve hot with roti or paratha.