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Rasedar Aloo Gobi

In a typical Oriya wedding feast there are always veg and non-veg menus, even though people focus a lot on what they are going to serve in the non-veg part of the menu, vegetarian is not neglected. Paneer is a popular part of the it, but depending on the season there is always a choice between Potala/Parwal Rasa and Gobi/Cauliflower rasedar. 
I guess the last elaborate wedding feast I ate was my own. Of course there was my brother-in-laws wedding but as it was in Bangalore so the feast was more inclined towards south Indian menu. It's been 3 years to that and  I have been craving a feast for a long time, so prepared the one item I could pick from the feast, rasedar aloo gobi.

  1. Gobi: 1 large cut into florets
  2. Aloo: 1 large cut into 8 pieces
  3. Onion:1 medium finely chopped
  4. Ginger Garlic Paste: 2 tbsp
  5. Red Chilli Powder: 1 tbsp
  6. Turmeric Powder: 1/2tbsp
  7. Coriander Powder: 1 tbsp
  8. Garam Masala Powder: 1/2 tsp
  9. Tomato: 1 large Finely chopped
  10. Whipping Cream: 1/4 cup
  11. Whole green chiili: 2
  12. Salt as per taste
  13. Oil: 1 tbsp
  14. Oil for deep frying
  15. Coriander Leaves: finely chopped for garnish

Heat the oil for deep frying.
Deep fry the cauliflower florets and potatoes till they are almost ooked through and nice golden in color.
In a pan heat 1 tbsp of oil and add chopped onion with a pinch of salt and fry till the onion is golden and transparent.
Add the red chilli powder and fry till the raw smell is gone.
Add the ginger garlic paste and cook till the raw smell is gone.
Add chopped tomato, coriander powder, turmeric powder and salt to taste, cover and cook till the tomato is mushy.
Remove the lid and cook the masala till the oil oozes out.
Add the garam masala and mix well.
Add the heavy cream and cook for another 4-5 mins or till the oil oozes out.
to the masala add the deep fried gobi and aloo and mix well.
Add the whole green chillies and cover and cook for another 2-4 mins and turn of the heat.
Before serving garnish with green coriander leaves and enjoy.
I agree that this dish has loads of oil and cream in it, but i feel its ok to indulge sometimes.
This dish goes great with roti, naan, paratha even rice.
Till then happy blogging


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