Jan 11, 2012

Aloo Gobi

  • 1 medium cauliflower, cut into florets
  • 2 large russet potatoes, cubed
  • 4 tbsp oil
  • ½ tsp mustard seeds 
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • pinch of hing
  • 1 medium onion, diced
  • 1 Jalapeno or any hot green pepper, sliced 
  • 1 medium tomato, diced
  • 3-4 garlic cloves, minced
  • 1 small piece of fresh ginger, grated 
  • ½ tsp red pepper chili powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ¼ teaspoon amchoor powder (mango powder)
  • ½ tsp salt or according to taste
  • 4-8 tablespoons of water
  • Heat up oil on low/medium. Add mustard, cumin and crushed coriander, hing and cook for few seconds. 
  • Add the onions, jalapeno, garlic and ginger, mix and let cook for few minutes until onion is translucent and soft. 
  • Add the tomato and continue cooking for few minutes longer until mixture is cooked well and almost paste like.
  • Add the red pepper chili powder, turmeric , garam masala, amchoor powder, salt and four tablespoons of water and mix.
  •  Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
  • Simmer for 15-20 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with rice or paratha.

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