ALOO GOBHI Growing up I had seen my grandma making pickles often and she would …

1 Month Vegan Challenge

ALOO GOBHI ✨ Growing up I had seen my grandma making pickles often and she would usually eyeball various spices to make a mix and it would be perfect. I never got a chance to note down the ratios but I remember the flavor of her pickles. Over time, I have found a few recipes online and adapted a recipe of my own that makes a perfect pickle masala, almost the taste I remember.
If you have Pickle Masala handy, then making this curry is easy peasy! This curry turns out wholesome, aromatic and very palatable.
Fresh Pickle Masala:
4-6 Kashmiri Dry Red Chillies
1/2 tbsp Coriander Seeds
1/2 tsp Onion Seeds
11/2 tbsp Fennel Seeds
1 tbsp Mustard Seeds
1/4 tsp Fenugreek Seeds
11/2 tbsp Cumin Seeds
▶️Dry roast all spices till slightly fragrant and cool. Add following spices and scoop to a blender to make a coarse powder.
1 tbsp Salt
1/4 tsp Turmeric
1/4 tsp Hing
1 tsp Dry Mango Powder

1 Month Vegan Challenge

4 tbsp mustard oil
4 cup cauliflower florets
1 cup potato cut
1 cup chopped onions
1 cup tomato purée
1 tbsp Ginger garlic paste
1/4 cup curd whisked
2 tbsp pickle masala
2 tsp Turmeric

1. Cut cauliflower florets and place washed florets into pan of water and add 1 tsp salt and turmeric to the water. Keep it for 5 minutes, then drain water and dry florets with paper towel.
2. Add 2 tbsp mustard oil in a pan. Add florets and potato and fry till slightly browned. Keep aside.
3. Add another 2 tbsp oil, chopped onions, ginger garlic paste and sauté till the raw onion smell goes away. Add puréed tomato, curd and sauté for 2 minutes.
4. Add florets, pickle masala, turmeric, salt and mix the florets in masala well. Don’t overdo Masala- it’s strong!
5. Cover pan, cauliflower cooks very quickly- this is one curry that I check every 2 minutes to avoid overcooking-10 min max. Add cilantro, serve hot♨️

1 Month Vegan Challenge


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