Cauliflower Chickpea Masala – Delicious Cauliflower Recipe – Aloo Gobi Chana Masala
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Ingredients Required For Making Cauliflower Chickpea Recipe – Serves 6 to 7
* 1 small cauliflower cut into small florets
* 2 medium to large potatoes cut in the same size like cauliflower
* 1 can(15.5 oz/439 gm) chickpeas (garbanzo beans)
* 1 large or 2 medium onions
* 2 teaspoons finely grated ginger
* 2 teaspoons finely grated garlic (I used 4 large garlic cloves)
* 1 teaspoon salt or to taste
* 1 teaspoon sugar (optional)
* 1 large tomato
* 1/4 th cup frozen green peas
* chopped coriander leaves(cilantro) for garnish
* 1 teaspoon garam masala powder. Make your own garam masala powder at home –
* 1 teaspoon dried fenugreek leaves (kasoori methi)
* 1 teaspoon cumin seeds
* half teaspoon black mustard seeds (optional)
* 2 green cardamoms
* 1 & 1/2 inch cinnamon stick
* 1 dried bay leaf
* 1 dry red chilli (optional)
* 3 tablespoons oil or according to your preference
For the spice paste –
* 2 teaspoons Kashmiri red chilli powder. Please use very less if you are new to using this chilli powder. Though Kashmiri red chilli powder is mild in terms of heat level but it can still be very overwhelming for some people who are not that accustomed to chilli heat. You can always do a taste test at the end and add some more.
* 1/2 teaspoon turmeric powder
* 2 teaspoons ground coriander (dhania powder)
* 4 to 5 tablespoons water
For boiling cauliflower and potatoes –
* 1/2 teaspoon turmeric powder
* 1 teaspoon salt
*** Points To Note-
* Please do not chop the veggies too large
* Take out the cauliflower and potatoes from boiling water as soon as they start to get little tender.
* the cooking time may vary
* heat the oil well first on medium high heat, lower heat to low before adding whole spices. Please remember that it is always favorable to allow the seeds to splutter but please do no wait for long if they are not spluttering, you do not want the seeds to turn too dark and burn because that will ruin your dish.
* You can even use dry chickpeas. Soak about a cup of dry chickpeas in water and a teaspoon of salt overnight. The next day either cook in pot or in a pressure cooker for 25 minutes (it will take much longer when cooking in a pot). Please discard the salty water before cooking and add fresh water.
* the gravy thickens up on cooling as potatoes are there and the chickpeas soak up some of that gravy.
Serve this as side with rice/roti
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Have a happy and safe cooking experience.
On today's menu is an easy cauliflower
recipe in which I have included chickpeas As well nomoshkar and welcome to curries
with bumbi the very first thing we need To do is to bring a pot of water to come
up to a rolling boil then add a teaspoon Of salt and half a teaspoon of turmeric powder
and then Mr Potato is the first one to dive in Cover for 2 minutes and then
add chopped cauliflower florets As you can see I have chopped the cauliflower into
small florets and so did I to the potatoes boil Them for about three to four minutes or until you
see the potatoes are just turning to get a little Soft and the same goes for the cauliflower please
do not wait for them to get too soft because they Will be again getting cooked with the spices so if
they get too soft now you will be getting a mashed Up disastrous and product so as soon as you find
them just starting to get little soft take them Out onto a colander please do not discard this
turmeric water yet because we will need it later Moving on to the next step of the recipe pan
out on medium high heat with 3 tablespoons of Oil once the oil turns hot lower the heat to low
and add the whole spices 2 green cardamoms always Crack open the pods a little bit before adding to
the hot oil or else sometimes they may burst open And may land on your skin then a cinnamon
stick a dried bay leaf and dry red chilli Now guys I do not bother to take out the seeds
but if you are not accustomed to having spicy Food then please take out the seeds before
adding the chilies to the oil one teaspoon Of cumin seeds and half a teaspoon of black
mustard seeds which is totally optional fry Everything for a few seconds and allow the seeds
to splutter to release all the flavors in the oil Then in goes finely chopped onions add just
a pinch of salt to soften down the onions And fry them till they just start to get a
little golden brown side by side I will be Making a spice paste bowl out 2 teaspoons of
kashmiri red chilli powder which is mild in Terms of heat level but guys use very less to
start with if you're new to using this chili Powder you can always add some at the end but
it is very very hard to get rid of that heat Once you add it then I added half a teaspoon
of turmeric powder and 2 teaspoons of ground Coriander add four to five tablespoons of water
mix very well and your spice paste is all ready Okay back to the onions you do not need to
Brown them up too much when they reach this Point add 2 teaspoons of finely grated garlic and
2 teaspoons of finely grated Ginger do not like Garlic no problem you can leave it out happily
and it will still taste very delicious I promise Fry the garlic and ginger on
low heat for a few seconds And then it's time for the Spice
paste to go in to paint up the dish I added just a splash of water and as
the paste was looking a bit dry and a Little sprinkle of water will prevent the
spices from getting burnt fry it for just a Few seconds and then the tomatoes go in along
with a pinch of salt which helps the tomatoes
To break down fast and about 4 tablespoons
of water which I used to rinse my spice bowl Now cover on medium heat for 2 minutes
after 2 minutes lid off the tomatoes Have started to soften down so to
help it soften down more I added a Ladleful more of that water in which I
had boiled the potatoes and cauliflower Stir again lid on medium heat for 2 minutes after
2 minutes lid off again a little full of water And lid back on for three to four minutes Okay after four minutes the tomatoes
have turned into a mush at this point Add a can of cooked chickpeas I
always drain out the water from The can and give a quick rinse to
the chickpeas and a fresh tap water Then the boiled cauliflower and potatoes go in Add about 2 ladle full of that boiled vegetable
water and stir so that everything gets draped With that beautiful tomato Masala next more
a flavoring a teaspoon of garam masala powder And salt to taste then about a teaspoon of
dried fenugreek leaves that is kasuri methi Now guys kasuri methi is optional and there is
no substitute for it so if you do not have it in Your pantry just proceed with the recipe without
it but if you're interested in Indian cooking Then please have it on hand because it gives a
beautiful flavor to the curry and you will see Me using it quite frequently okay I again added
about half a cup of that cauliflower turmeric Water along with a whole green chili adding the
chili hole like this won't make the curry too hot But it will release a nice chili flavor once
everything comes up to a boil cover on medium Heat for 8 minutes but guys please remember this
time is just an estimate it's impossible to tell An accurate time because your cauliflower and
potatoes may get cooked earlier than 8 minutes Or it may take a minute or two more so please
check in between to see what's happening in that Pan my vegetables looked perfect at the 8 Minute
Mark do a taste test and I felt just a teaspoon Of sugar will balance out everything sugar is
again optional and if you feel it is totally Unnecessary then please leave it out then I added
about fourth of a cup of frozen green peas I again Added about a little full of that water but here
I would like to mention the consistency of the Gravy I would like to leave it in your hands and
finally my love for coriander leaves continues So here you go a pot full of deliciousness
that is so healthy it has the carbohydrate From Mr Potato the vitamins from cauliflower and
protein from the chickpeas along with the green Peas and tomatoes please smash that like button
for me and hope you will like this recipe bye bye
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