I can confidently say that this is the BEST Gobi Sabzi I have ever had as it is loaded with simple but amazing burst of flavors.
Now let me tell you where I got the recipe from,during one of my usual morning walks with a neighbor,I told her that I m really bored of eating the same old regular gobi sabzi (as I was actually planning to make it for lunch)and asked her if she has anything interesting recipe with it.I was sure that she would be certainly having an interesting recipe with it as I had tasted her food before and loved it very much(did I say that,that lady is from punjab? and do I need to say anything about the punjabi's love for food?).She happily shared me this recipe and also mentioned the key points of the recipe which I found really interesting like "burning the mustard oil ","ajwain flavor","no onion,no garlic,no tomato","flavorful crispy gobi",'lots of coriander".Those were the words which were actually flickering in my mind after I finished my walk and decided to make it immediately following her words and recipe exactly.I must admit that this is the best Gobi Sabzi I have ever had as it is loaded with simple but amazing burst of flavors.You might be wondering why I am boasting about such a simple recipe,you need to try this recipe to believe my words.Sometimes the simple sabzi's turn out better and tastier than a rich gravy based one's.I highly recommend you to try this once to believe my words.Now lemme stop my bla bla.. and share you the recipe which I was boasting upto now.
1 small phool gobi/cauliflower,cut into small florets
2 medium potatoes,peeled and sliced/diced to the size of gobi florets
1" ginger,finely chopped or grated
4 green chillies,finely chopped
2 tbsp chopped fresh coriander
2 tsp ajwain(compulsory)
1/4 tsp turmeric powder
1 tsp Garam masala
1/2 tsp lemon juice
salt to taste
2 tbsp mustard oil(compulsory)
- Cut gobi and potato into equal size pieces.
- Par boil potato cubes in salted water until half cooked.Remove them and keep aside.Blanch the gobi florets in the same water and keep it separately.I even added a pinch of turmeric powder in the water while boiling the vegetables.
- Heat mustard oil in a thick narrow bottomed kadai until it really reaches the SMOKING point and you can see fumes coming out,the oil should literally burn to get the amazing and special flavor to this curry.This is the most important step while making this curry.
- From now the real action begins you should be really quick in adding the ingredients to the hot oil.Keep the flame in medium now.
- Add turmeric to the burning oil and immediately add ajwain and crackle it.Add finely chopped and grated ginger to it and quickly saute it.Do not burn any of the spices.
- Add finely chopped green chillies and again saute for a minute.
- Add the par boiled potatoes and fry them until you see the brown specs appear on them.You can do this part over the high flame.
- Now add the cauliflower florets and continue frying it on medium to high flame until you see the brown specs appear on all the vegetables and are cooked and yet crispy.
- Now add garam masala and chopped coriander to it and mix well.Mix in the lemon juice and remove it from stove.
You can make it only with cauliflower avoiding potatoes in the recipe.Even that turns too good.