Aloo Gobi

Uploaded on 2020-11-12 by sschwein

Ingredients:

- 4 potatoes medium, sliced or cubed
- 2 cauliflower medium, cut into small florets
- 2 onion medium, chopped
- 4 tomatoes medium, chopped
- 1 teaspoon cumin seeds
- 3 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon dry mango powder amchur
- 0.5 teaspoon red chili powder or to taste
- 0.5 teaspoon garam masala powder
- 2 teaspoon coriander powder
- 6-8 teaspoons oil
- 4 tablespoons chopped cilantro
- salt to taste

Directions:

1 - Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
2 - Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
3 - Drain on a tissue paper and set aside.
4 - In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
5 - Add the onions and cook for 2 minutes till translucent.
6 - Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
7 - Add the chopped tomatoes and cook for 2 minutes till they are little soft.
8 - Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
9 - Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
10 - Add chopped coriander leaves and give a good mix.
11 - Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
12 - Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
13 - Garnish with some more coriander leaves and serve hot with any Indian bread.

Notes:

Add lots of chopped cilantro leaves to your aloo gobi, it adds a lot to the flavor.
You can even deep fry the potatoes and cauliflower till they are completely cooked and then add them to the masala. But deep frying = more calories so it's not the way I make aloo-gobhi at home regularly.
Adjust spice levels to taste.
You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.