Thursday, Dec 20 2007

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Subzi Aalu Gobhi Matar Ki Subzi (dry or Rasedaar)

Ingredients

Boiled Potato - 2 medium size (peeled and cut into 8 pieces each)
Gobhi - 1 medium size
Matar - 1 cup
Tomato - 2 medium size ( chopped finely)
Mustard oil ( or any vegetable oil) - 1 cup
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon) - 1-inch thin strip

Onion - 1 medium size
Ginger Garlic paste - 1-heaped tbsp

Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Desi ghee- 1 tbsp
For Rasedaar subzi: Boiling Water - 1/2 litre

Method:

1. Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. Sprinkle some salt on the potato pieces. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
2. Heat the oil again, this time for deep-frying of gobhi. Repeat the above process for gobhi till it turns pinkish. Add little salt and then cook it on slow flame covered with lid for 5 - 7 minutes or tll it gets tender.
3. Drain excess oil from the karaahi so that only 4 tbsp now remains in it. Reheat the oil, put Jeera ,Tejpatta, dried red chilly and garam masala to it.When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
4. Add ginger garlic paste and tomatoes. Saute for 3 minutes, then add all the powdered masalas. Add the fried potatoes and gobhi, and salt. Saute everything for 2 minutes.
5. For sukhi subzi: put desi ghee and cover the subzi. Let it cook for 5 minutes on slow flame. Put off the flame.
6. For Rasedaar subzi: Put boiling water and desi ghee to the subzi. Pressure-cook the subzi on high for 2 minutes. Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.

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