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Alu phul gobhi paneer sabji


Fried cauliflower, potatoes, and fresh cheese
This is a simple, quick-cooking dish. The cauliflower and potatoes are deep-fried, then simmered in a liquid masala until done. Serve this vegetable dish with an Indian bread and a smooth dal or vegetable soup.

Preparation and cooking time: 30 min
 

2 tablespoon ghee or vegetable oil
1/2 teaspoon black mustard seeds
2 fresh chillies, seeded and minced
1 tablespoon grated fresh ginger
2 bay leaves
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
21/2 cups (600 ml) water
4 potatoes, peeled and cubed
12 oz (350 g) pressed paneer, cubed
1 medium-sized cauliflower, washed, trimmed, and cut into flowerets
2 teaspoon salt
1/2 teaspoon garam masala
2 tablespoon chopped fresh coriander or parsley leaves


Heat the ghee or oil in a medium-sized saucepan over medium heat. Toss in the mustard seeds and cover the pot so they don’t jump all over the stove. When they finish popping, add the chillies, ginger, and bay leaves. Stir for 30 seconds. Now stir in the powdered spices—except for the garam masala—and immediately add the water. Bring to a rapid boil, then lower the heat and simmer gently.


While this liquid masala is simmering, deep-fry separately the potato cubes and the cheese cubes until they are golden-brown, then drain them. Deep-fry the cauliflower flowerets until they are lightly browned and partially cooked. Now put the cauliflower in the liquid masala, cover, and cook over low heat. After 5 minutes, lift the cover, drop in the fried potatoes and cheese cubes, stir once, and cook for 2 or 3 minutes more, until all the ingredients are heated thoroughly.


Season with the salt and garam masala and sprinkle in the fresh coriander or parsley leaves. Mix and serve hot.