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Gobi Aloo in Tomato Sauce

Cauliflower medium size - 1
Potatoes - 3-4
Tomatoes - 3-4 OR Tomatoe Puree - 1 cup
Mustard - 1/4 tsp
Onion - 1 small
Green Chillies - 2 slit
Curry leaves - 1 reem
Chilly powder - 1 tsp
Salt - to taste
Coriander leaves - a small bunch
Oil - 1 tbsp
Procedure :1. Peel the Potatoe skin and cut into medium size cubes.
2. Make the Cauliflower into small florets
3. Add oil in a heated Kadai/Pan, allow msutard to splutter and then add cut onions, green chillies, curry leaves adn saute til onions turn slightly brown.
4. Add the Cauliflower and Potatoe peices, red chilly powder, salt, and mix well to give an even coat of all ingredients.
5. Sprinkle some water and cover with lid to cook the vegies in steam for about 15- 20 minutes.
6. Keep mixing periodly to add more water if reqiured.
7. Once the vegies are almost cooked add the tomatoe puree, mix well.
8. Cook for another 5 minutes or till the vegies absorb the tomatoe flavour into them.
9. Add the finely chopped corainder leaves just before removing from heat.

Allow this preparation stand for some time till all the combinaton sets, to really enjoy that soury taste of tomatoes.Serve with rotis or rice


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