Aloo Gobi Recipes
12-01-2024
www.kitchenfoodrecipes.com
Ingredients:
Vegetables:
1 large cauliflower, cut into florets
2 medium potatoes, peeled and cubed
1 large tomato, finely chopped
1 green chili, slit lengthwise (optional)
Spices and Herbs:
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
Salt to taste
2 tablespoons fresh cilantro (coriander), chopped
For the Aromatic Base:
1 medium onion, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
Instructions:
Prepare the Vegetables:
Wash the cauliflower florets and potato cubes thoroughly. Drain and set aside.
Cooking the Base:
Heat the oil in a large pan or wok over medium heat.
A add cumin seeds and let them sizzle for a few seconds.
A add the chopped onions and sauté until they turn golden brown.
Stir in ginger and garlic paste, and cook until the raw smell disappears.
Adding the Vegetables:
Add the cauliflower and potato pieces to the pan. Stir to mix them with the onion base.
Cook for about 5 minutes, stirring occasionally.
Adding Spices and Tomato:
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the vegetables. Mix well.
Add the chopped tomato and green chili (if using). Stir to combine.
Cooking the Dish:
Cover the pan and let the vegetables cook on a low to medium heat. This should take about 15-20 minutes. Stir occasionally to prevent sticking, and cook until the vegetables are tender.
If the mixture looks too dry while cooking, you can add a few tablespoons of water.
Final Touches:
Once the vegetables are cooked and tender, sprinkle garam masala over the dish. Mix well.
Garnish with chopped fresh cilantro.
Serving:
Serve hot Aloo Gobi with flatbreads like roti, naan, or with rice.
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