Punjabi Aloo Gobi – Dhaba Style / Cauilflower Potato Punjabi Recipe

Serves : 4

Cooking time (approx.): 35 minutes

1 1/2 cups cauliflower , cut into  small florets

1 1/2 cups boiled potatoes , peeled and cut into large cubes

1 tsp cumin seeds (jeera)

5 whole dry red chillies , broken into pieces

1 tbsp chopped ginger 

1 tsp chopped garlic  

1 tsp chopped green chillies

1/2 cup chopped tomatoes

1/4 tsp turmeric powder (haldi)

2 tsp chilli powder

1/2 tsp garam masala

a pinch of asafoetida (hing/ Kayam)

1 tbsp lemon juice

2 tbsp chopped coriander  

4 tbsp oil

salt to taste

Preparation

Heat the oil in a pan and add the cumin seeds. When they crackle, add the dry red chillies, ginger, garlic and green chillies.

Add the cauliflower and salt. Mix well and cook for a few minutes till the cauliflower florets get a slight brown colour.

Add the tomatoes, turmeric powder, chilli powder, garam masala, asafoetida and 1 cup of water. Cook for 10 minutes till the vegetables are tender.

Add the potatoes, lemon juice and coriander.

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Punjabi Chicken Gravy / Dhaba Chicken Gravy

Punjabi Chicken gravy, Dhaba chicken gravy

Serves 4 : Cooking Time -35 minutes
Ingredients
Chicken- 1  ( cut into medium  pieces)
Onion- 1 cup (chopped)
Ginger and garlic paste- 2table spoon
Dry red chillies- 4
Turmeric powder- 2tsp
Red chilli powder- 1 table spoon
Coriander powder- 1 1/2 table spoon
Cumin seeds- ½tsp
Garam masala- 1tsp
Bay leaf- 2
Salt- as per taste
Coriander leaves- 2tbsp (chopped)
Oil- 4tbsp
Water- 1-2 cups
Procedure
Heat oil in a frying pan. Season with bay leaf, cumin seeds and dry red chilies. When the seeds start to splutter, add onions and ginger garlic paste. Saute well and cook on a medium flame for 2-3 minutes. Now add garam masala, red chilli powder, turmeric powder, coriander powder, chicken and salt. Mix all the ingredients well and cook on a high flame till the chicken pieces turn a little dark. When the chicken pieces look tender and cooked, add water as per the requirement. If you want to make a thick gravy, add little water. Bring it to boil. When the water thickens, put the pan off the flame.
Serve with Roti or Chappathi/ paratha immediately; while warm and creamy.

Remarks : To know spices in malayalam pls click here