PHOOLGOBHI ALOO (Mildly Spiced Cauliflower-potatoes)

Easy to prepare, this North Indian dish is an all time winter favourite for those who like having cauliflower based vegetables.  Here is the Steamed, Delicious, Nourishing, Gluten free, oil free (optional), Recipe(s) for you and your loved ones.

Course: Main-course

Cuisine: Indian

Author: Anjali Sanghi

Phoolgobhi Aloo is also a popular dish in Indian restaurants and is easily available everywhere. Thus you will find many versions of it. Here we are presenting to you a mildly spiced, steamed version of this dish. Also look for other versions of this recipe in the coming year…

JEERA ALOO (Cumin Spiced Potatos) recipe

ALOO METHI (Potato Fenugreek)Recipe

ARE YOU NEW TO- INDIAN STEAMED RECIPES: Read Steamed FAQ’s, Basics, Benefits & more… Here

Prep Time: 15 minutes (manual)

Steam Time: 12 minutes (may vary little for different steamers)

Spices: 3 minutes

Total Time: 30 minutes

Serves: 1-2

INGREDIENTS

VEGETABLES

Florets from 1 small cauliflower

250 grams potatoes (3-4 medium sizes)

2 medium size tomatoes (optional)

SPICES

Salt to taste

½ T-spoon cumin powder

1/3 T-spoon cumin seeds

1/3 T-spoon turmeric (haldi) powder

1/4 to ½ T-spoon garam masala or sabzi masala powder (optional-as per taste)

Red chili powder to taste- around ¼ to ½ t-spoon (optional)

GARNISH

Fine chopped fresh coriander leaves

Fine chopped fresh spring onion leaves (optional)

METHOD

PRE- PREPARATION:

Cauliflower: Take out the florets of cauliflower and wash them well as required- in drinking water. After washing chop them into smaller pieces. The smaller the pieces, quicker they will get steamed. (Ensure that the cauliflower does not get powdered.)

Potatoes: Wash your potatoes well. Remove the peels. Now chop them and keep aside. (You can take help of a chopping board for this.) Remember the finer you chop your potatoes, the quicker they get softened in the steamer.

Tomatoes: Wash and chop them fine.

STEAMING:

STOVE

  1. Put water in the bottom part of your steamer. Put the top attachment and add mixed- chopped cauliflower and potatoes to it. Add fine chopped tomatoes (optional) and mix well.
  2. Cover it with the lid and put it for steaming. If using gas, put the knob on full for first 3-4 minutes then make it slow.
  3. After 6-7 minutes remove the cover and stir the potatoes with a spoon. (Take care that too much steam does not come upon you as it is hot).
  4. After around 12 minutes, open the lid and stir it once more.
  5. Check if the potatoes are cooked or you can continue steaming for some more time.

Take out the vegetables in a bowl to mix spices.

ELECTRIC WITH TIMER

Put water in the bottom part of your steamer. Put the top attachment and add the chopped cauliflower and potatoes to it. Add fine chopped tomatoes (optional) and mix it all well.
Set timer to 12 minutes and start steaming.
Once steaming is done, check the vegetables from all sides that the are evenly cooked.
Take out the vegetables in a bowl to mix spices.

MIXING SPICES

Mixing Raw Spices: Mix all spices and salt together in a small bowl. Start mixing the spices gently, but swiftly to the steamed vegetables. Turn the vegetables slowly with a bigger spoon to mix all spices evenly. If some potatoes get mashed then they will give a better taste. Add fine chopped coriander leaves and spring onion leaves (optional) and mix them well. Cover the dish for 4-5 minutes to allow aroma of all spice to mix well. Transfer the dish to a serving bowl if required.

Garnish with coriander leaves and serve beautifully.

Optionally you can dry roast your spices and add them along with salt to the steamed potatoes.

If you want to use a medium of tempering (like oil etc.) then maximum upto one t-spoon is enough, since your potatoes are pre-cooked.

SERVING IDEAS

Generally served with Chapati or Poori in Northern India. this is the most versatile dish, so you can serve it rice also.

RECIPE NOTES

If you chop your cauliflower/ potatoes fine, it allows quicker softening of vegetables in the steamer.
When you remove the lid of the steamer, take care that the hot steam does not come upon you.
If you are mixing raw spices then, mix them in gently, but swiftly before the dish gets cooled.
Keeping the dish covered after mixing the spices is the trick to get great aroma and wonderful taste.
You may also want to add a few drops of oil etc on the top of the dish (once ready), if you are making this for the first time for family/friends who have never tasted oil free food before.

WHAT TO DO WITH THE WATER WHICH IS LEFT AFTER STEAMING

This water is rich in nutrition. You can:

  • Cool it a little and sip on it your-self by adding herbs to taste.
  • Use it to kneed dough or boil some food in it.
  • Cool it completely and water your plants with it.

HAPPY STEAMING!!!

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