Aloo Gobi
- نباتي
- هندي
- 35 min
- Serves 4
A dry Punjabi-style curry of potato and cauliflower, cooked with onion, tomato and a bright red chilli masala. It is a daily staple that goes with roti, paratha or dal and rice.
طريقة التحضير
- 1
Temper the cumin
Heat the oil in a wide pan and add the cumin seeds. Let them sizzle for 20 seconds.
- 2
Cook the onion
Add the onion and cook for 6 to 7 minutes until golden. Stir in the ginger-garlic paste and cook for 1 minute.
- 3
Make the masala
Add the tomatoes, turmeric, chilli powder, coriander powder and salt. Cook for 5 to 6 minutes until the oil separates.
- 4
Add the vegetables
Add the potatoes and cauliflower and stir to coat in the masala.
- 5
Cook covered
Add 1/4 cup of water, cover and cook on low heat for 15 to 18 minutes, stirring now and then, until both vegetables are tender.
- 6
Finish
Uncover, sprinkle in the garam masala and cook for 2 minutes to dry off. Garnish with coriander and serve hot.
Cut the potato slightly smaller than the cauliflower florets so both are tender at the same time.