Aloo-Gobhi sabzi (Potato-Cauliflower Vegetable) happens to be one of my favourite vegetable combinations. There are so very many ways in which this vegetable combination is cooked and dished out. Yet it is only in winter that one gets the opportunity of enjoying it in this fragrant curry form. Primarily because this recipe uses loads of Dalchini or Cinnamon. Cinnamon which is an essential spice in Indian cooking, is regarded by Ayurveda as a warming spice. It is, in general, used in combination with other spices that complement its flavour and often in its bark form. Also it is used to flavour savoury vegetables and meats from the main course rather than sweets and desserts! Cauliflower curry with cinnamon is a perfect example of this. I find it to be a comfort food - tasty, warming, and utterly delicious once served on a bed of Basmati rice.
1 medium-size cauliflower
4 small red potatoes
2 medium onions
1 tin tomato puree
1 tsp tamarind extract
8 Curry leaves
4 tbsp dried unsweetened coconut
1" cinnamon stick
4 black peppercorns
2-4 dried red chillies
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 tbsp oil
1 tsp ghee
Salt to taste
- Wash, clean, and divide the cauliflower into florets. Quarter the potatoes, and slice the onions.
- In a saucepan, roast the cinnamon, peppercorns, red chillies, and cumin. Set aside to cool.
- Pour the oil in the pan, heat, then add the onions and dried coconut and fry till brownish in colour.
- Meanwhile, dry grind the cooled spices to a powder. To this powder, add the fried onions and coconut. Grind further till well blended.
- Heat the ghee in the saucepan. Add the mustard seeds and curry leaves.
- Once the mustard seeds begin to pop add the freshly prepared spice paste and fry till the ghee begins to separate.
- Now add the potatoes, cauliflower florets, salt, and just enough water to make up a curry. Cook till the vegetable is tender. Add the tomato puree and tamarind extract and cook for another 5 minutes.
- Serve hot with Basmati rice.
I am sending this Winter Warmer in to Sunita's Think Spice.... think Cinnamon .
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