Lunch Box Series : LBS#42

Do you ever feel you cook with the same vegetables every week? Oh I feel that almost every other week. Its almost like there are no new vegetable in the market. Come December we find carts full of cauliflower overflowing. But somehow this time, hubby dear didn't get them. I really had to stress on this flower to be bought. Anyway one flower lasts us many times, so I clean them and store for next use. When I think of Cauliflower, I can't but wish for cauliflower manchurian and Amma's delicious dishes comes to mind. She makes so many varieties with this flower. Cauliflower was a frequent vegetable in her pantry. This reminds me, Dad had sent me their pictures, they have been entertaining a lot and he was telling me the number of dishes she had prepared. Their guests were in love with her cooking. Naturally, I thought. They were surprised that she could prepare so many varieties all by herself. I was only getting more j, knowing I couldn't get to taste them. Anyway I told Amma to click some pictures and share the authentic dishes she prepares.

Coming to Cauliflower, Athamma complains we never make anything with it. I decided to address it and prodded hubby dear to remember getting it. As I was thinking recently, I was really bored with the choice for our lunch. So something different with chapatis was what I planned, since I take only rotis for lunch. This is a simple subji that you can just go about making without much of a planned recipe. Very simple to make, yet tastes good for afternoon! I am happy I was able to update my Lunch Box recipe Series. Do share your lunch box ideas!

Gobi is the main vegetable in this, with just the aloo giving it a company, you can always make it on its own too!

Today's Lunch Box had

Gobi Aloo Subji
Cabbage Salad with fresh carrot

Gobi Aloo Subji

Gobi / Cauliflower- 250 gms
Potatoes - 2 small
Onions - 1 big
Tomatoes 1 big
Ginger garlic paste - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Chili powder - 1 tsp
Garam Masala - 1/2 tsp
Cashew and Almond powder - 2 tsp
Coriander leaves - some
Salt to taste
Oil - 2 tsp
Water - 1 cup

Method to prepare:

Wash and clean cauliflower into florets. Soak it in hot water with salt to ensure its clean. Drain it over a colander.

Heat a pressure cooker with oil. Sauté onions till they are brown, while adding the ginger garlic paste just before to ensure both are well cooked. Add the cubed potatoes and combine everything.

Then add the tomatoes and salt. Simmer till the tomatoes are soft and potatoes are little done. Add all the masalas. Cook on high for 1 - 2 mins, while you are stirring. Once the masalas are well mixed with tomatoes, add the drained cauliflower. Mix well to coat it with the masalas. Add water and the cashew badam powder.

Cover with lid and pressure cook it for 3 whistles or till the vegetables are done.

Remove the lid when the pressure is off, add the finely chopped coriander leaves and bring to boil or cook till you have the correct consistency.

This goes great with chapatis.

I even made Cauliflower Pulao for lunch box, but in the hurry forgot to click pictures. Before the season is off, I am sure I am going to prepare it again for the post!

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