A delicious & flavour-packed Indian dish consisting of spiced potatoes & cauliflower.
Ingredients
2 cup
Cauliflower
(florets)
2 potato
Potato
(medium)
2 tbsp
Olive Oil, Extra Virgin
1 tbsp
Ginger-garlic paste
(or minced)
1/2 tsp
Cumin seeds
1 medium
Yellow onion
1 pepper(s)
Green chili pepper (also chile or chilli)
(seeded and chopped; optional)
1/4 tsp
Turmeric, ground
1 tsp
Garam masala
(to taste)
3/4 tsp
Coriander, ground
3/4 tsp
Chili powder
(to taste)
1/2 tsp
Salt
(to taste)
1 medium
Tomato
(or 1 tbsp tomato paste)
1 tsp
Fenugreek leaves
(dried; omit if you don't have)
2 tbsp
Cilantro (coriander)
(chopped finely)
Instructions
Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside 3 to 4 mins.
Drain the water and rinse them well. Drain them completely.
Cube potatoes to ¾ by ¾ inch. Keep them immersed in a bowl of water until ready to be used.
Mince ginger and garlic if not using paste. Set aside.
Heat oil in a pan on medium heat and add cumin seeds. When they sizzle, add ginger and garlic and saute for 30 seconds. Then add the onions & stir fry until transparent.
Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on low to medium heat until they are half done.
Keep stirring in between and cook covered. They are slightly tender at this stage but still undercooked.
Then add the cauliflower & stir fry for about 3 mins.
Add all the spice powders (turmeric, garam masala, coriander, and chilli powder) and mix well. Cook covered until both of them are almost fork tender.
Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.
The veggies will release moisture at this stage and cook quickly. So keep an eye out not to overcook cauliflower at this stage. It must remain slightly crunchy yet cooked.
Next, add the tomatoes and fenugreek leaves. Fry on a medium to high until the raw smell of tomatoes goes away.
If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.
Finally, garnish aloo gobi with cilantro. Serve with rice, roti or any bread.
Notes:
Substitutions
Use broccoli instead of cauliflower or replace potatoes with broccoli
Add Protein
Add a protein source like chickpeas to create a balanced meal
