GOBI MASALA WITH JEERA RICE

Yes, at times LIFE is this simple or needs to be, 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 cries for rest, you must listen to it! Hence, such  a humble dish of GOBI MASALA WITH JEERA RICE is here in the blog today.

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

Cauliflowers being farmed and produced in abundance, it's use is varied; from fries to curries. Earlier they were available only during winter, nowadays it is available throughout the year. You are at the liberty to use it the way you wish to. All it needs is a cauliflower, few tomatoes and spices readily available at home. 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 and 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 the rice, soak for at least an hour.  Meanwhile, cut the cauliflower into medium sized florets and wash. Sprinkle salt and half tsp turmeric. Mix well and keep aside for about 15 minutes. Cut each tomato into 4 pieces, deseed and wash. Slit the green chillies.

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

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

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

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

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

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

Get raita and pickles on the side!

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