Some dishes are very fancy in method and name while others are simple and pure bliss. I never did quite imagine I would be in raptures about the very traditional, very classic and as old as earth dish, aloo gobhi. Plain old potatoes and cauliflower, if made right, can make you float in the air with the feeling of all is going to be right in your life. Isn’t that strange about food? Some meals comfort you and make you a little more optimistic and charged up to fight the world again. This is totally that kind of meal.

We have Chef Venkatesh Bhat to thank again. I am simply in love with his recipes which are simple yet heavenly to taste and pick me up when I am feeling low. The daughter’s song of the month is ‘Raindrops and Roses’ from the movie, Sound of Music. So when ‘the dog bites, when the bee stings, when I am feeling sad’ I simply remember Venkatesh Bhat’s recipes and then I don’t feel sooooo bad. This is turning into a fan mail rather than a recipe post. So without any more ‘jollu’ I shall embark on the recipe. You can watch all his recipes on hotstar.com under the show title of Samayal Samayal in Vijay TV. Only thing is you need to understand some basic Tamil to get it. So here goes –

Serves 3

WHAT WE NEED

Potatoes, large                  2

Cauliflower, medium      1

Onions, medium              2

Green chillies, slit           2

Cumin seeds                      1/2 tsp

Ginger garlic paste          1 1/2 tsp

Tomatoes, medium         2

Turmeric powder             A pinch

Red chilly powder           1/4 – 1/2 tsp

Garam masala                  1/2 tsp

Cumin powder                  1/4 tsp

Kasoori methi                   2 tbsp

Water

Salt

Oil for deep frying

Ginger juellines to garnish
WHAT TO DO

• Par boil the potatoes and set aside. 
• Cut the cauliflower into florets and steam them. I usually steam the cauliflower florets in an idli plate for 5-7 minutes
• Peel and dice the potatoes into medium sized cubes
• Heat oil in a deep pan for frying
• Once the oil is hot, drop the potatoes and cauliflower florets and flash fry till there is a crisp coating on the two vegetables. If this step is not done the final dish will be in a mashed consistency like a filling for samosa. If you need the potatoes and cauliflower to retain their shape and form, then this flash frying is essential.
• Take them out of the oil and set aside
• Heat 2 tbsp oil in a pan and add cumin seeds and slit green chillies
• Once the cumin seeds splutter, add the onions and fry till they turn golden brown
• Add the ginger garlic paste and sauté till it turns golden to dark brown
• Add the chopped tomatoes, turmeric powder, red chilly powder, garam masala, cumin powder and mix well
• Fry for 2 minutes and then add 1/2 cup water and salt and cover to cook
• Soak the kasoori methi in water for 3-4 minutes
• The water in the pan should have almost evaporated by now. Add the potatoes and the cauliflower and toss well
• Squeeze dry the kasoori methi and add to the pan
• Garnish with ginger juellines
• Serve warm with hot rotis or phulkas
• Enjoy!

This is my post for the Blogging Marathon under the theme – Make a meal.

Check out the Blogging Marathon page for other marathoners doing this BM.