Aloo Gobi
Traditional Indian cauliflower and potato curry, vegan friendly and loaded with flavor. Serve with some freshly made rice and some naan bread
Ingredients
- 2 large potatoes chopped into thick slices
- 1 head cauliflower broken into florets
- 1 medium onion sliced
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ¼ tsp ginger powder
- ¼ tsp red chili powder
- ¼ tsp garam masala powder
- 1 tsp coriander powder
- 3 tbsp oil
- 2 tbsp cilantro chopped
- salt to taste
Instructions
- Heat 2 teaspoons of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes
- Add the sliced potatoes. Fry everything for around 7-8 minutes until potatoes and cauliflower have some brown spots
- Drain on tissue paper and set aside
- Heat 1.5 teaspoon of oil in the same pan, add cumin seeds and let them crackle
- Add the onions and then cook everything for 2 minutes
- Add the chopped tomatoes and cook for 2 minutes until they’re little soft. Then add turmeric powder, ginger powder, red chili powder and coriander powder
- Cover the pan and let the masala cook for 3 minutes and then add potatoes and cauliflower to it
- Add the chopped cilantro leaves and mix. Add the garam masala and cook the potato and cauliflower on low heat for around 5-6 minutes
- Salt to taste and let everything cook for another 6-7 minutes until the potato and cauliflower are tender
- If it’s too sticky, you can add a bit of water. Before serving, garnish it with some cilantro leaves
Notes
photo credit: ID 149430481 © Kravtzov Dreamstime.com