Aloo Gobi Masala

Prep Time: 10 mins 
Ingredients:

Cauliflower florets - 1 cup (florets of 1 small cauliflower)
Potatoes - 2
Onions - 1
Tomatoes - 2
Ginger-Garlic paste - 2 tsp's
Oil - 2 tbsp's
Cinnamon stick - 1'inch size
Cloves - 2
Turmeric powder - a pinch
Chilly powder - 2tsp
Corriander powder - 2 tsp's
Kitchen king masala / Garam masala - 1 tsp



Method:



Peel the skin of potatoes and chop them into big chunks. clean the cauliflower florets and wash in cold water for 2 or 3 times.

Just chop the onions and grind into a smooth paste and set aside. chop the tomatoes and grind into a smooth puree and set aside.

Heat a pan, add 1 tbsp oil, add the chopped potatoes and shallow fry it for almost 5-7 minutes in medium flame, till the potatoes get roasted well. Boil 2 cup's of water, add the cauliflower florets to it. let it boil for 3 - 4 minutes and drain the water. set the potatoes and cauliflower aside.


Heat another pan, add 1 tbsp of oil, add cinnamon and cloves. to the pan, first add the grounded onion paste and saute for about 2-3 minutes, till the raw smell of the onion goes off. then add ginger garlic paste and saute for another one minute. Next add the tomato puree and mix well with the onions.


Add turmeric powder, chilly powder, corriander powder and garam masala. Mix well all together in the pan. let it cook for 2 more minutes, till they become little dry.



Now add the shallow fried potatoes and blanched cauliflower to the pan and mix well with the masala. Finally add chopped corriander leaves and transfer the aloo gobi masala to a serving bowl.


Serve with Cumin rice or veg pulao or with roti or chapathi.

Notes:

If you want the masala to be like gravy add very little water and let it boil.

You can also add 1 tsp of fresh cream, to make the masala rich.

Beetroot - 2

Oil - 1/2 tsp + 2 tsp's

Urad dal - 1 tbsp

Dry red chilly - 3 or 5

Grated coconut - 1 tbsp

Tamarind - a small bit

Wash the beetroot and peel the skin. Grate the beetroot and set it aside.

In a pan, add 1/2 tsp of oil, then add in the urad dal and dry red chilly. saute it, till the urad dal turns into golden color. 

Next add in the grated beetroot to the pan and saute till it becomes soft. it takes at least 5-7 mins for the beetroot to get soft. add little bit of salt, which will help to cook the beets fast.

Cool the sauteed beetroot. then transfer it to your mixer jar and add a bit of tamarind and 1 tbsp of grated coconut and grind it coarsely. add 2 or 3 tsp's of water and grind into a fine paste.

Heat a pan, add 2 tsp's of oil and add the grounded beetroot chutney. check for salt and add sufficient salt and saute till the chutney becomes thick. it takes 2 minutes. transfer the chutney to a serving bowl.



Serve the beetroot thuvayal with rice, rasam and appalam.

Notes:

Increase tamarind and red chilly according to your taste. adding 3 red chilly will give you a mild spicy thuvayal.

Adding coconut is optional.