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Aloo Gobhi

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Ingredients
  Cauliflower 1 Small
  Boiled potatoes 2 (Cold)
  Ground cumin 2 Teaspoon
  Cumin seeds 1 Teaspoon
  Green chili pepper 1 Small, seeds removed
  Ground coriander 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Sunflower oil 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste
  Chapatis/Naan 2 (For Serving)
Directions

GETTING READY
1 Divide the cauliflower into florets, discarding the root.
2 Cut the potatoes into small cubes.

MAKING
3 In a nonstick saucepan, dry roast the ground cumin over low heat for 1 minute while stirring.
4 Set aside.
5 In a large nonstick skillet, heat the oil.
6 Cook the cumin seeds in it for about 3 seconds.
7 Add in the cauliflower florets and stir frying them over moderately high heat.
8 Cover, and cook for 7 minutes or until the florets are just tender.
9 In a bowl, mix 1 tsp salt with the chopped chili pepper, the roasted ground cumin, ground coriander, turmeric, and some freshly ground black pepper.
10 Add the potatoes to the cauliflower.
11 Stir in the spice mixture, and continue stirring carefully for 4 minutes over low heat.

SERVING
12 Serve hot with chapatis.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Dry Curry
Ingredient: 
Cauliflower
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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