Aloo Gobi with Beetroot (Cauliflower and Potato curry with Beetroot)

Description:

This is a dish very rich in flavours. This too was a result of some experimenting.

Ingredients:

For the paste:

• 1 teaspoon Cumins seeds (OR Black cumin seeds - these will give a very different flavour)
• 4-5 cloves of finely garlic
• 1-2 inch pieces of ginger
• 1 teaspoon of coriander seeds
• 1 teaspoon of peppercorns
• 3-4 dry red chillies
• 1 teaspoon of turmeric powder

For the curry:

• 1 large roughly chopped onion
• 1 medium sized potato cut into rough pieces
• 1 medium sized cauliflower, separated into individual florets
• 1/4 of a beetroot, finely grated
• Few chopped green chillies if you like to make it even hotter
• 1 pinch sugar
• chopped coriander for garnish
• 1 tablespoon of instant mashed potato powder for thickening gravy (any other method to thicken gravy may also be used, e.g. milk n wheat flower, cream etc)

Method:

1. Make a paste of the ingredients for paste in a grinder. Add water as required.
2. Heat oil in a pan and fry this paste till the turmeric becomes a little darker
3. Add the onions and salt to taste
4. After the onions are brown, add the potatoes and water if necessary
5. Cover lid for faster cooking
6. When potatoes are cooked about halfway, add the cauliflower florets
7. Add water if necessary and cover
8. Few mins later, add the beetroot and green chillies
9. Add a pinch of sugar if the taste is too sharp. Not required if the taste if smooth and even.
10. When its almost done, add the mashed potato powder to thicken the gravy
11. Finally, garnish with coriander and serve

Mixed Vegetable Medley with Butterbeans

Description:

I had some left over vegetables which led to this dish. Its very mild in taste and contains a variety of veggies. It goes well with just rice or chapattis or naan.

Ingredients:

• 3-4 cloves of finely chopped garlic
• 2 green chillies, slit longitudinally
• 1 inch piece of ginger, grated
• 1 teaspoon paprika powder
• 1/2 teaspoon turmeric
• 1 vegetable stock cube
• 1 large onion, roughly chopped (to match the butterbean size)
• 2 sticks of celery, roughly cut ((to match the butterbean size)
• 1 pepper (capsicum), roughly cut ((to match the butterbean size)
• 1 tin of Butterbeans
• Bunch of Spinach

Method:

1. Heat some oil in a pan
2. Add the garlic, green chillies and ginger
3. Fry for a few seconds to a minute
4. Add the onions and salt to taste
5. Let the onions go brown
6. Add peppers and celery
7. Close the lid and allow it to cook in its own juice for a few mins
8. Meanwhile dissolve the vegetable stock in a little warm/hot water
9. Add the stock to the pan
10. Add the paprika and turmeric
11. Add butterbeans after washing
12. Let it cook for a minute
13. Then add the spinach leave and cover again till the leaves wilt
14. You may add water as and when necessary. 
15. If you want a thicker gravy, add a spoonful of instant mashed potato powder.