It always doesn't have to be aloo-gobi (potatoes and cauliflower) not that aloo-gobi is not good but the recipe what I am going to write now is pretty simple and yet quite flavourful. Of all the people R said he loved it and he is not the easiest people to please.
This will be one of those side dishes which you will be happy to make for its taste and how less preparation it needs.
The veggies with this method are mostly made in the region of east India, Bengal or Calcutta. Its also famous as Bong food.
Here is what you will need for two people, double the size for 4
- 1 small head of cauliflower, washed
- 1 tbsp oil
- 1/2 green Chili
- 1 tsp nigella seeds/kalongi (main ingredient)
- salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp red Chili powder
- 3/4 tsp coriander powder
- 1/4 tsp dried mango powder/amchoor
- 1 tbsp fresh coriander
1. Wash the cauliflower and break it into small florets, keep it aside.
2. Heat oil in a non stick pan, add the half green Chili, let it roast for a few seconds.
3. Now add the nigella seeds and let them roast and release their oil.
4. Now add the cauliflower, toss and turn it around on the pan for a minute.
5. Add the salt, coriander powder and turmeric, rather sprinkle it on the florets. Mix it all well.
6. Cook it covered for about 3-4 minutes. Toss and turn it around and cook it further.
7. It should be aldente now, add the Chili powder and amchoor powder.
8. Mix it alll well and cook it uncovered for a minute.
9. Sprinkle fresh coriander on the top and serve it with rice or chapati.