Aloo Gobi tj. Krompir sa karfiolom (na indijski način)

Volim indijsku kuhinju i moglo bi se reći da je često pripremam. Ovo je jedno od mojih omiljenih i jako laganih jela, koje, ovim putem, rado delim sa Vama. Može se pripremati i van sezone, jer manje-više ove namirnice imamo tokom cele godine. Kao prilog, uz ovo jelo, može se služiti pirinač ali moram priznati da više uživam da ga jedem sa rotijem (vrsta ind. hleba).

Uz roti

1 struk praziluka

1 glavica crnog luka

3 čena belog luka

2 kafene kašičice svežeg đumbira

ili đumbira u prahu

3 veća krompira

1/5 kg karfiola

1 zelena ljuta paprika

2 šargarepe

1 kašika paradajz-pirea

 soli prema potrebi

6-7 zrna crnog bibera

3 semenke zelene kurkume

1/2 kašičice komorača

1/2 kašičice semena korijandera

ili 1 kašičica korijandera u prahu

1 dl ulja

0.5 jogurta

2 kašičice gustina

Priprema: Krompir i karfiol obariti, pre pripreme jela. Crni luk, praziluk, beli luk i šargarepu očistiti i iseckati. Ljutu papričicu očistiti od suvišnih semenki, pa iseckati, takođe. U dobro ugrejano ulje dodati: seme komorača, kurkume, korijandera, bibera i malo soli, pa brzo promešati. Kada je zamirisalo dodati crni luk i praziluk, pa dalje mešati, da ne zagori. Kada je luk počeo da se opušta i dobija boju dodati beli luk i šargarepu, posoliti i nastaviti još koji minut sa prženjem. U to dodati đumbir, ljutu papriku i paradajz-pire, promešati, pa već prokuvani karfiol i krompir dodati u šerpu. Naliti sa malo vode, da ogrezne, posoliti prema ukusu, smanjiti T i ostaviti 10-15 minuta da krčka. Nakon toga, u jogurtu razmutiti gustin i preliti preko. Promešati blago i služiti vruće, uz roti ili pirinač.

*Izbegavajte da mešate jelo varjačom, već samo blago protresite šerpu dok je na šporetu, jer se tako neće usitniti cvetovi karfiola.


Ovog puta sam, za razliku od ranijeg načina pripremanja, dodala jogurt jelu, prema preporuci naše Snježane. I, ukus je zaista kremastiji. Hvala, Snježana:)

I love Indian food and it could be said that I often prepared it. This is one of my favorite and very light meals. So, I am happy to share with you, in this way. It can be prepared out of season, because less of these food we have all year long. It can be served with rice, but I must admit that I enjoy more to eat with roti (type of Hindu bread).

a waist of leek
1 onion
3 cloves garlic
2 tsp fresh ginger
or ginger powder
3 larger potatoes
1/5 kg cauliflower
1 green chili pepper
2 carrots
1 tablespoon tomato puree
salt as needed
6-7 black peppercorns
3 seeds, turmeric, green
1/2 teaspoon fennel
1/2 tsp coriander seeds
or 1 teaspoon coriander powder
1 dl oil
0.5 dl yogurt
2 teaspoons density

Preparation: Boil potatoes and cauliflower, before cooking. Onions, leeks, garlic and carrots clean and chop. Chili pepper clean off excess seeds and chop, too.
In a well-heated oil add: fennel seeds, turmeric, coriander, pepper and salt and stir quickly. When it’s smells add onions and leeks and continue to stir, not to burn. When the onions started to relax and get the color add the garlic and carrots, season with salt and continue for a few minutes to roasting. At that add ginger, hot pepper and tomato puree, stir and add already prepared cauliflower and potatoes to the pot. Pour a little water to welter, add salt to taste, reduce T and leave it for 10-15 minutes to cook. After that, stir cornstarch into yogurt and pour over. Stir gently and serve hot with roti or rice.
* Avoid stirring with mixing spoon, only gently shake the pan, because it will not chop the cauliflower flowers.