Tuesday, January 5, 2016

Urulai Gobi Korma | Aloo Gobi Subzi

There are times that call for quick dishes. And one must plan in such a way to present the same dish in a different way. This is what I have learnt when it was time for quick dishes to make, with the same ingredients and yet please the folks to assume its a new one.

The times when one gets back home after work, is hardly ever the time for elaborate meals. Ours is mostly roti subzi and the vegetables keep changing depending on the season. While I do prefer a quick one pot meal for such dinners, there aren't that many, that will interest my kids as well. So its a korma with rotis, the kurma not so rich, mild and soothing, yet delicious.

This was one such korma that came upon and that which I have been making for many years. A simplest version of what a kurma is. Though I have been making a sort of this dish many times, I never bothered to click pictures. Then I decided to share this when couple of my friends were asking for simple dish to make. I thought it would help some anyway.

Best part of this picture is the fresh Mint sprig from my pot.

And another must taste dry saute is this podimas with plantain

So for the final day of family recipes, here's a simple one from my kitchen!

Urulai Gobi Kurma

Ingredients Needed:

Potatoes - 2 medium
Cauliflower florets - 1 cup
Onion - 1 big
Tomato - 1 big
Ginger Garlic - 1 tsp (Ginger 1inch, Garlic - 4 to 5)
Salt to taste
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Bay leaf - 1
Garam Masala - 3/4 tsp
Coconut - 3 tbsp
Cashews - 5
Oil - 2 tsp
Coriander leaves

How to make the Kurma

Wash and par boil the cauliflower. MW the potatoes for 5 mins.

Pulse the onions, Tomato, ginger and garlic together. The puree need not be very smooth, just couple of pulses should be fine.

Heat a kadai with oil, add the bay leaf and saute. Next add the ground masala and saute well on high.

Add all the spice powders (except garam masala) for it to get cooked well.

Next add the drained cauliflower and mix well. Mix well and add the diced potatoes.

When it gets cooked for couple of minutes, add the coconut cashew paste. Add enough water as required and bring to boil.

Add garam masala and coriander leaves, remove.

Serve with rotis.

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Gayathri Kumar said...

Even I do this often. With a single masala, and various vegetables, I create an illusion that I am giving variety every day. This potato gobi combination is one of my fav. Looks great..

rajani said...

That sounds like an interesting recipe. My take on cauliflower is getting limited to pulao and the basic stir fry. I should try more interesting takes like this one! Bookmarking.

Mayuri Patel said...

a lovely different way to make cauliflower and potato curry.

Priya Suresh said...

I can have this curry with anything, love this aloo gobi combo especially in Kurma, fingerlicking goodness.

Kalyani said...

lovely curry there :) I liked the cute dish, valli :) u picked it up online ???

Srivalli said...

thanks everybody!

Kalyani Thanks..its from SFO, US..

vaishali sabnani said...

I love cauliflower in any form , this one sounds great and a must try !

Pavani N said...

Lovely clicks Valli. Aloo-gobhi is such a classic combination and your korma looks delicious.

Sandhya Ramakrishnan said...

Classic combination and I love you green polka dot dish! It looks so bright and attractive :)

Nalini's Kitchen said...

Finger licking kurma,potato-cauliflower combo is always a hit.

Harini-Jaya R said...

Aloo in the sabzi, then all is well. wonderful sabzi.

Sapana Behl said...

Aloo gobi korma looks mouth watering.Lovely presentation.

Suma Gandlur said...

I guess the coconut cashew paste adds a layer of flavor to the korma.

veena krishnakumar said...

Beautiful click Valli. Looks so inviting

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