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  • Aloo Gobi (Potato Cauliflower Vegetable)

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    Aloo Gobi (Potato Cauliflower Vegetable)
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 med Cauliflower
    • 2 x Potatoes, boiled & peeled
    • 1 Tbsp. Coriander finely minced
    • 1 x Green chillies
    • 1 x Onion finely minced
    • 1/4 tsp Turmeric pwdr
    • 1/2 tsp Dhania pwdr
    • 1 tsp Lemon juice
    • 2 Tbsp. Curds
    • 1/2 tsp Cumin seeds
    • 3 Tbsp. Oil or possibly ghee
    • 2 Tbsp. Coconut grated
    • 1/4 c. Coriander minced
    • 3 x Green chillies
    • 1/2 tsp Ginger grated
    • 1 tsp Garlic grated
    • 1 x Onion
    • 1/2 tsp Wheat flour

    Directions

    1. Break cauliflower into florettes.
    2. Simmer in boiling water for 3-4 min.
    3. Drain, keep aside.
    4. Chop potatoes into medium chunks.
    5. Heat oil in a pan, add in cumin seeds, allow to splutter.
    6. Add in onion and green chilli, saute/fry until pink.
    7. Add in paste, turmeric pwdr, dhania pwdr, saute/fry for 2-3 min.
    8. Add in curds, stir continuously, until boiling resumes.
    9. Add in potatoes, cauliflower, cook until gravy thickens.
    10. Stir occasionally to avoid burning.
    11. When gravy is thick and oil separates, add in lemon juice and it is done
    12. Garnish with coriander, serve warm with parathas.
    13. Making time: 25 min
    14. Makes: 3 servings
    15. Shelflife: Best fresh.

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