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Ingredients
- Serves 2 people
2 medium-sized potatoes (cubed)
1 cauliflower medium (cut into small florets)
1 white onion (finely diced)
2 tomatoes (finely chopped)
3 g cumin seeds
20 g ginger-garlic paste (10 g ginger + 10 g garlic)
3 g turmeric powder
3 g amchur (dry mango powder)
2 g red chili powder
2 g garam masala powder
5 g coriander powder
30 ml oil
10 g fresh coriander leaves (finely chopped)
4 to 5 g salt
garnish:
few sprigs of fresh coriander
Aloo Gobi
Aloo Gobi is a popular Indian curry in which potatoes and cauliflowers are cooked in a fragrant spice blend. This vegetarian dish can be made in several ways but this recipe uses onions, tomatoes, ginger, garlic and an array of spices including garam masala, cumin seeds, turmeric, coriander seeds and dry mango powder. Cauliflower gives this vegetarian dish added texture and crunch so make sure that you don’t overcook it till it becomes soggy.
- Easy
- 20 min
- 30 min
- 15 min
- 4 steps
- 15 Ingredients
- Easy
- 4 steps
- 15 Ingredients
- 20 min
- 30 min
- 15 min
Instructions
-
Cook the vegetables
- Heat oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes.
- Now, add the cubed potatoes.
- Fry on medium-low heat for 5-6 minutes till potatoes and cauliflower have some brown spots on them.
- Remove both potatoes & cauliflower from the pan & drain on a tissue paper
-
Make the masala
- In the same pan, heat oil on medium heat. Add cumin seeds and cook until you hear a crackling sound.
- Add the onions and cook for 2 minutes till translucent.
- Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
- Add the chopped tomatoes and cook for 2 minutes till they are little soft.
-
Combine the ingredients
- Add turmeric powder, red chili powder, coriander powder and amchur (dry mango powder).
- Cover the pan and let the masala cook for 2-3 minutes. Then, add the potatoes and cauliflower to it and mix.
- Add chopped coriander leaves and mix well.
- Add garam masala, cook the potato and cauliflower on medium-low heat for 5-6 minutes
-
Simmer
Add 100 ml water, salt and cover the pan. Cook for about 2-3 minutes on low heat or until the potato and cauliflower are tender but not soggy.
Once ready, the gravy should be thick enough to coat the back of a spoon.
Plate and Serve!
Serve hot in a serving bowl, garnish with few sprigs of coriander and ginger julienne.
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Ingredients
- Serves 2 people
-
2 medium-sized potatoes (cubed)
-
1 cauliflower medium (cut into small florets)
-
1 white onion (finely diced)
-
2 tomatoes (finely chopped)
-
3 g cumin seeds
-
20 g ginger-garlic paste (10 g ginger + 10 g garlic)
-
3 g turmeric powder
-
3 g amchur (dry mango powder)
-
2 g red chili powder
-
2 g garam masala powder
-
5 g coriander powder
-
30 ml oil
-
10 g fresh coriander leaves (finely chopped)
-
4 to 5 g salt
-
garnish:
few sprigs of fresh coriander
Nutrition
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