“This is a very typical
breakfast/brunch dish that we love to make at home.” – Aunty Ruby

AlooGobi Curry – Potato and Cauliflower Curry

1/2  kg potatoes cut in quarters
1 head of cauliflower, cut into florets
4 medium tomatoes, cut in quarters
150 gm onions chopped fine
1 tbsp turmeric powder
1 tsp chilli powder
2 tbsp coriander powder
1 tbsp cumin powder
4 tbsp mustard oil (or any oil available)

2 tblsp ghee
1 –1 1/2 cup water
Garam masala (1 inch cinnamon,
2 cardamoms, 2 cloves)
2 bay leaves Directions for Aloogobi Curry:

Fry potatoes in hot mustard (or other) oil until light brown, remove from pan and then fry cauliflower until brown. Remove from pan.
Add ghee to pan, heat, then add bay leaves and garam masala – fry for 2 mins. Add onions and fry until golden brown.
Mix all the powder spices with a bit of water to create a paste and add this paste to the pan, take care not to let the spices stick to the bottom of pan by adding tablespoons of water when necessary. Fry for about 6 mins.
Add the fried potatoes, cauliflower and tomatoes to the pan. Mix well to coat all the vegetables with the spice paste. Add the water, mix and then cover pan and cook over medium heat. Remove cover and stir from time to time – cook until most of the water has evaporated and the veggies are cooked and nearly dry. There is not a lot of liquid curry sauce with this dish.

Puris – Deep fried Puffed Bread

If you use white plain flour instead of wholemeal flour, these then are called Luchis – very particular to Bengal region in India.

250gm wholemeal flour (Atta)
1/2 tblsp ghee
pinch of salt
water as required
oil for deep  frying

Directions for Puris:
Sieve flour and salt. Add the ghee and enough water to make a soft pliable dough. Knead well.
Divide into small balls (ø 40mm) and then roll them into rounds making them as thin as possible.
Heat oil in a kuali. Fry rounds one at a time. Press gently till puri puffs up. Flip to
fry the other side till light brown. Remove and pat off excess oil.
Makes 32 puris.
Note: Heat oil to smoking first and then lower to a medium high heat – it is important for
puris to puff up.

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