Aloo Gobi with Purti Rizola Refined Rice Bran Oil

Description: Aloo Gobi is a classic Indian dish, cherished for its robust flavors and comforting appeal. Originating from the Indian subcontinent, this vegan dish combines potatoes (aloo) and cauliflower (gobi) with a medley of spices, making it a staple in Indian households. Not only is it flavorful, but it’s also nutritious, offering a good dose of vitamins and fiber. The addition of Purti Rizola Refined Rice Bran Oil enhances the health benefits by providing antioxidants and heart-healthy fats.

Nutritional Value (per serving):

• – Calories: 180 kcal
• – Carbohydrates: 25g
• – Proteins: 4g
• – Fats: 7g
• – Fiber: 5g

Ingredients:

• – 2 teaspoons Purti Rizola Refined Rice Bran Oil (for frying)
• – 5 teaspoons Purti Rizola Refined Rice Bran Oil (for masala)
• – 2 cups cauliflower florets
• – 2 medium potatoes, peeled and sliced
• – 1 teaspoon cumin seeds
• – 1 medium onion, finely chopped
• – 1 tablespoon ginger-garlic paste
• – 2 medium tomatoes, chopped
• – 1/2 teaspoon turmeric powder
• – 1 teaspoon red chili powder
• – 1 teaspoon coriander powder
• – 1/2 teaspoon amchur (mango powder)
• – 1/2 teaspoon garam masala
• – Salt to taste
• – Fresh coriander leaves, chopped (for garnish)

Method:

Prepare the Vegetables:

• – Heat 2 teaspoons of Purti Rizola Refined Rice Bran Oil in a pan over medium heat.
• – Add the cauliflower florets and saute for 2-3 minutes.
• – Add the sliced potatoes to the pan and continue frying on medium-low heat for 7-8 minutes until both vegetables develop light brown spots.
• – Remove from the pan and drain on a tissue paper. Set aside.

Prepare the Masala:

• – In the same pan, heat 1.5 teaspoons of Purti Rizola Refined Rice Bran Oil over medium heat.
• – Add cumin seeds and let them crackle.
• – Add the chopped onions and saute for 2 minutes until they turn translucent.
• – Stir in the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
• – Add the chopped tomatoes and cook for 2 minutes until they soften slightly.

Spice it up:

• – Add turmeric powder, red chili powder, coriander powder, and amchur powder to the pan.
• – Mix well, cover the pan, and let the masala cook for 2-3 minutes.

Combine and Cook:

• – Add the partially cooked potatoes and cauliflower to the masala.
• – Stir well to ensure the vegetables are evenly coated with the spice mixture.
• – Sprinkle in the chopped coriander leaves and mix again.
• – Add garam masala and continue cooking the dish on medium-low heat for 5-6 minutes.

Finish and Serve:

• – Add salt towards the end of the cooking process.
• – Cover the pan and cook on low flame for an additional 6-7 minutes until the potatoes and cauliflower are tender but not soggy. If the masala starts sticking, add a tablespoon of water at a time, only enough to keep the vegetables from burning.
• – Garnish with fresh coriander leaves and serve hot.

Enjoy your delicious and nutritious Aloo Gobi, enhanced with the goodness of Purti Rizola Refined Rice Bran Oil!

Baingan Bharta:

Baingan bharta is the eggplant dish that will make you fall in love with eggplant! It’s a smoky eggplant mash mixed with a flavorful blend of garlic, ginger, spices, and tomatoes. Choose from the traditional method for the best results smoking whole eggplants on an open flame or the saute method for something a little easier.

Ingredients:

Baingan

• – 1 medium-sized eggplant or 450g
• – Grapeseed oil or avocado oil

Bharta

• – 1 ½ tablespoons purti rizola oil
• – 1 teaspoon cumin seeds
• – 1 medium red (or yellow) onion, finely diced
• – 4 garlic cloves, finely chopped
• – 1- inch piece ginger, grated (or minced)
• – 1 small serrano pepper, finely chopped
• – ½ teaspoon ground turmeric
• – 1 teaspoon ground coriander
• – 1 ½ teaspoons kosher salt
• – 2 medium plum or roma tomatoes, finely chopped
• – ½ teaspoon kashmiri red chile powder*
• – 1 teaspoon garam masala
• – 1 cup (16g) cilantro leaves and tender stems, chopped

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30mins

Servings: 4

Instruction :

1. Turn a gas burner on your stove to medium-low heat. Use tongs to hold the eggplant upright (vertically) and hold the bottom of the eggplant over the flame for 3 to 6 minutes to char the bottom.
2. Flip the eggplant 180º and use tongs to char the top of the eggplant for 2 to 3 minutes
3. Place the eggplant onto its side (lying flat, horizontally) and rest it directly on top of the flame, positioning the fatter bottom part directly over the flame.
4. If your eggplant was soft/ripe to begin with, it might take 8 minutes. If not, it can take 16 minutes.
5. Now insert a paring knife into the skinnier top part part. If it has no resistance, the eggplant is done.
6. Turn off the heat and use tongs to transfer the eggplant to a bowl. Cover with a plate to steam for 5 minutes. Use your hands to peel off the charred papery black flakes. Dip your hands in water to make it easier to peel. It’s okay if tiny little black spots remain.
7. Slice off the head of the peeled eggplant. Using a knife, flat ended spatula, or potato masher, mash the flesh of the eggplant, as if you were mincing garlic.
8. Make the bharta. Heat the 1 1/2 TBSP purti rizola oil in a medium frying pan over medium-high heat. Once hot, add cumin seeds and cook for 1 minute, tossing or swirling frequently to prevent burning. Add the onions with a pinch of salt and cook for 4 to 5 minutes, but don’t let them brown. Add the garlic, ginger, serrano peppers, and turmeric, and cook, stirring frequently for 60 to 90 seconds.
9. Add the coriander, salt, and tomatoes, and cook until the oil starts to release from the tomatoes and the tomatoes are soft, about 5 minutes.
10. Add in the mashed eggplant mixture and red chile powder and toss well to combine. Reduce the heat to medium or medium-low and cook for 3 to 5 minutes, stirring often and mashing together. Add in the garam masala and chopped cilantro and season with ¼ teaspoon kosher salt. Serve warm with bread or rice of choice.