GOBI MASALA WITH JEERA RICE

At times LIFE is this simple, specially on Monday, Tuesday, Wednesday. The weekend is over. You consumed meat, fish cooked in generous amount of oil, spices. To top it up were desserts. Your stomach needs rest, you must listen! Hence, a humble dish of GOBI MASALA WITH JEERA RICE is here on blog today.

Rice is our staple. I keep exploring, experimenting with it in varied ways, ingredients. Whatever ingredients you may use, it's always hit. Well, that's  coming from a rice  loving person. Specially when it's forbidden, she will be more hooked towards it. I equally love bread of all kinds.

Cauliflowers being farmed, produced in abundance, its use is varied; from fries to curries. Earlier it was available only in winter season, nowadays it's available throughout year. You are at liberty to use it the way you wish to. All it needs are cauliflower, few tomatoes, regular spices. It goes well with both rice and chapati. That particular day I prepared jeera rice to go with it. Do serve it with a bowl of plain yogurt, pickles.

INGREDIENTS [for the Gobi Masala] :

Cauliflower : 1
Potato : 2
Green Peas : 2 tbsp
Tomato : 2 small sized
Ginger Paste : 2 tsp
Cumin Powder : 1tsp
Green Chilli : 2
Garam Masala Powder : 1 tsp
Kashmiri Mirch : 1 tsp
Turmeric Powder : 1tsp.
Bayleaf : 1
Cumin Seeds : 2 pinches
Turmeric Powder : 1 tsp
Dry Mango Powder : 1/2 tsp
Salt : As required
Sugar : 1tsp[optional]
Oil : 4 tbsp

INGREDIENTS [for the Jeera Rice] :

Basmati Rice : 1 cup
Water : 2 cup
Cumin Seeds : 1tsp
Chopped Coriander Seed : 2 tbsp
Chopped Green Chilli : 2
Salt : As required

Oil : 2 tbsp

METHOD :

Wash rice, soak for at least an hour.  Meanwhile, cut the cauliflower into medium sized florets, wash. Sprinkle salt, half tsp turmeric. Mix well, keep aside for 15 minutes. Cut each tomato into 4 pieces, deseed, wash. Slit washed green chillies.

Par boil cauliflower florets adding some salt to the water. Drain the water. Heat oil in wok. Fry the cauliflower florets until light brown. Take out. 

Peel potato, wash, cut each potato into 4 pieces, width wise, then length wise. Add salt, turmeric, fry them, take out. 

Temper oil with cumin seeds, bay leaf. Add ginger paste. Stir for about 2 minutes until raw smell goes away. Add cumin powder, rest of the turmeric powder, salt, Kashmiri Chilli powder. Stir until the spice mix separates from the oil. Add the lightly fried potatoes, fold in.

Add small tea cup water. Let boil covered for 3 minutes, Remove cover, add parboiled cauliflower florets, tomato, green peas. Cover again, cook for another 3-4 minutes. 

Add garam masala powder, dry mango powder. Mix well, switch off gas stove. Its done. Transfer into serving bowl.

For preparing Jeera Rice, cook rice until 60% done in a vessel adding enough water, drain water once done. 

Add oil in pan. Once hot, temper with 1tsp jeera [cumin seeds], washed chopped green chillies. Give a stir, add cooked rice, salt, stir at high heat for 2-3 minutes. Add washed, chopped coriander. Its done. Serve and have it piping hot.

Get raita and pickles on side!

Your measuring cup for rice and water should be same. This is a must.