How’s the current lockdown treating you all? With Ramadan right across the corner expected anytime on Thursday or for sure on Friday, it feels really different. We have already received notifications that the masjids would continue to remain closed, so all prayers would still be at home. Even though I have been pryaing Tharaweeh at home ever since the girls came their way, I always love going to the masjid for the Tharaweeh. It gives a real Ramadan feeling. For the past couple of years, even though not every day, I would go on and off whenever I have been able to settle up work. But this time, there is no hope. Let us wait and see how things fare as days pass by, InShaAllah…
I am all in for gravies that don’t need too much work. I already have a version on the blog, which umma loves it each time I make, but I think she would love this version even better due to a little more on the flavor side. It is very similar, in terms of no onion-no tomato chopping sessions, but different on the flavoring side. So here is the third curry in a row after the Borani Banjan and the Dry Chicken Curry. I had seen this dish on a friend’s Instagram and yogurt wasn’t an original ingredient in her version. My SIL had made it first time and the curry had becomes extra spicy that she tonned it down with some yogurt. It actually gives the dish a little creamy outlook without the actual cream plus a lovely tang to it. So I have borrowed her idea for this dish. I then finish it off with one of my favorite Indo-Pak dry spice called Kasuri Methi – doesn’t this stuff sprinkle magic into anything it is added to! I always wonder what would we do without this humble dried leaf! Hehe… So mark this dish up and make it for your lazy day. It is simply delicious that I guarantee you, it will go on repeat, like we have done – already made three times and hopefully again… 😉
Super Easy Aloo Gobhi
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 3/4 tsp red chilli powder
- Salt to taste
- 2 tbsp yogurt
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 2 medium potatoes peeled and chopped
- 1 medium cauliflower
- 1 tbsp kasuri methi
- Coriander leaves for garnish
- Whisk ingredients from the spice powders into the yogurt and salt and set aside.
- Heat ghee in a saucepan. Splutter the cumin seeds. Fry the ginger garlic paste for a minute.
- Add the spice paste and fry for a couple of minutes or till the raw smell is gone.
- Add the potato, sprinkle in some water and cook on low flame till half done.
- Add the cauliflower and cook till completely done. Sprinkle water in between to avoid sticking to the bottom.
- Crush the kasuri methi and adjust seasoning. Switch off and add coriander leaves.
- Serve hot with a side of choice.