WOYP Day # 54 Shahi Aloo Gobi with Jeera Rice

I was at a Farmers Market last week and stocked  up on a bunch of fresh fruits and vegetables. This place is almost an hour's drive so I don't get to go there often. I had work in the area and made a quick detour :) What was supposed to be a quick stop turned into a 2-hour shopping spree :D I bought a bunch of colored bell peppers too, more of the red since I love how they make any dish vibrant. The beets went into making these gorgeous cutlets. We've been gorging on various fruit too ever since - Fresh figs, Plums, Raspberries, Strawberries, Grapes, luscious giant Mangoes that are super sweet, Pineapple, Watermelon (which I'm yet to cut) and all the fresh veggies. 

Made a quick and easy indulgent curry using Cauliflower, Potatoes, Peas and Red bell pepper. I say indulgent, since it is calorie rich but also laden with veggies, so i think it's alright to indulge every now and then :D 

Shahi Aloo Gobi

You will need:

1 cup Cauliflower, cut into florets
1/2 cup Potato, cubed
1/2 cup Red bell pepper, cubed
1/2 cup Green peas, fresh or frozen
1/2 cup Onion, cubed
2 tbsp Butter
1/2 tsp Cumin seeds
2 tsp Ginger Garlic paste
1/4 tsp Turmeric
1 cup Tomato Puree
1 tbsp Coriander powder
2 tsp Cumin powder
1 tsp Kashmiri Red chili powder
1 tsp Kasuthi methi
3 tbsp Cashewnut paste
2 tbsp Heavy whipping cream
Salt to taste

Boil the potatoes, cauliflower and peas until cooked but not mushy. Drain and set aside.

Heat butter in a pan. Add the cumin seeds. Add the onions and sauté until soft. Add the ginger garlic paste and turmeric. Cook until fragrant. Add Now add the tomato purée, turmeric, coriander powder, cumin powder, Kashmiri red chili powder and salt to taste. Combine and cook for 5-6 minutes. Add 1/2 cup water, the boiled veggies, red bell pepper and kasuthi methi. Combine, cover and simmer for another 4 minutes. Stir in the cashew paste and the cream. Cook for a minute and turn off heat. This will thicken the gravy and make it creamy and delicious! 

Shahi Aloo Gobi goes well with Jeera Rice or Chapatis/Rotis.

Jeera Rice:

Traditionally Jeera rice is long grained rice cooked with cumin seeds and little salt. I make it with onions, green chilies and ginger garlic paste to elevate the flavors. 

You will need:

1 cup Basmati rice
1.5 cups Water
2 tbsp oil
1 tsp Cumin seeds
3 Green Chillies, slit
1/2 Onion thinly sliced
2 tsp Ginger Garlic Paste

Wash the basmati rice until the water runs clear. Soak in water for 30 minutes.

Heat oil in a pressure cooker. Add the cumin seeds. Saute for few seconds and then add the green chillies and ginger garlic paste. Add the sliced onions and cook until soft. Drain the soaked rice and add it with the measured quantity of water. Season with salt to taste. Stir and raise the heat to high. Close the cooker lid and allow the steam to rise. Place weight on the cooker lid and lower heat to low. Cook for 10 minutes and turn off heat. Rest for 5-6 minutes before opening the lid. Stir rice gently to combine and then serve. This method of cooking ensures perfectly cooked fluffy rice.

Dal Maakhani and Jeera Rice

Dal Maakhani and Jeera Rice are the ultimate pair of dishes when it comes to good eating. The creamy lentil curry paired with the mildly flavoured fragrant rice, its a match made in Food Heaven :-D


I had been meaning to make Dal Maakhani at home for a long time, but never got down to doing it because I would always forget to buy the Black Dal at the Indian store. A couple of weeks ago, while chatting with my cousin, Dal Maakhani found its way into the conversation, and I was soon reading up on Sanjeev Kapoor's recipe for the dish. I could have got the recipe of his website but I guess that would have never happened without a nudge from external forces...hehe! Thanks to my cousin :)

Dal Maakhani


You will need:

1 cup Black dal (Whole Urad Dal)
2 tbsp Rajma (Red kidney beans)
1 large Onion, chopped
1 large Tomato, chopped
1" pc Ginger finely chopped
4 Cloves of Garlic, chopped
1/4 tsp Garam Masala powder
1 tsp Chilli powder
2 Green Chillies, slit
3 tbsp Butter
2 tsp Oil
Salt to taste

Soak both dals over night. Pressure cook the dals with salt and little chilly powder for three whistles and cook on low heat for 40 minutes.

Heat oil and butter in a thick bottomed vessel. On medium high heat add cumin seeds, when they splutter add ginger, garlic and green chillies.After a minute add onions and saute till done. Now add the chopped tomato, chilly powder, garam masala and salt. Also add the cooked dals. Bring to a boil and continue to simmer on low heat. The longer it cooks, the better the taste and creamier the curry.

Jeera Rice

You will need:

1 Cup Basmati Rice
1 1/2 cups Water
2 tsp Cumin seeds
1 Onion thinly sliced
1 tsp Ginger Garlic Paste
2 Cardamoms
3 Cloves
1/2 " pc of Cinnamon
1 Bay Leaf
2 tbsp Oil

Wash Basmati Rice thoroughly and soak in cold water for 15 minutes.

Heat oil in a pressure cooker. Add the cardamom, cinnamon stick, cloves, bay leaf and cumin seeds. When the seeds begin to splutter add the ginger garlic paste and saute for a minute. Add the sliced onions and fry till soft. Add the water and close lid, turn heat to high. When the steam begins to rise, lower heat and open lid. Drain the soaked rice, add it to the cooker, season with salt and stir to combine. Close lid, turn heat to high and let steam rise again. Place weight and cook for 6 minutes on low heat. Mix well before serving.


Update:

I am sending the Dal Maakhani over to Srivalli's Curry Mela at Cooking 4 All Seasons.