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Aloo Gobi Served

 Menu

Aloo Gobi

Ingredients

1 Cauliflower

3  Potatoes

3 Tomatoes

1 Onion

3 Garlic Cloves

1 Ginger Root

1 Teaspoon Cumin Seeds

2 Teaspoons Turmeric Powder

1 Teaspoon Salt

1 Teaspoon Chili Powder

2 Teaspoons Coriander

2 Teaspoons Masala

Directions

Prepare the Cauliflower by removing the leaves, separating the florets, washing and draining. Cut florets into even pieces.

Wash and peel potatoes and cut in chunks. (I prefer my potatoes unpeeled)

Wash and dice tomatoes.

Peel and chop onion.

Peel and grate ginger.

Peel and chop garlic.

Heat oil in a large saucepan, add chopped onions and cumin seeds.

Stir together and cook until onions are soft and translucent.

Add coriander (I used powder instead of fresh coriander), turmeric, chili powder, and salt.

Add tomatoes and stir onion mixture.

Aloo Gobi - Tomatoes and Onions Mixture

Add ginger and garlic and mix thoroughly.

Add potatoes and cauliflower. Add few tablespoons of water to ensure that the mixture doesn’t stick to the pan.

Aloo Gobi

Ensure you cover potatoes and cauliflower with the sauce mixture.

Cover pan and allow to simmer for twenty minutes or until potatoes are cooked.

Add masala and stir.

Turn off heat, cover and leave for about 10 minutes.

Serve with White Rice.

Aloo Gobi Served

7 comments on “In The Kitchen With Renegade: Indian Recipe – Aloo Gobi

  1. Dahlia says:

    i dont make aloo gobi like that – must try it sometime this winter 🙂

    Liked by 1 person

      1. Dahlia says:

        Yep. Just add the cumin seeds (or a mixture of cumin, fennel, fenugreek and black caraway seeds – along with a dried red chilli) to the heated oil (for best results use mustard oil). Once the seeds have popped nicely add the diced vegetables (perhaps the potatoes could be a bit smaller). Add salt (to taste) and turmeric powder (for color) and saute till done, intermittently increasing and decreasing the flame while stirring it once in a while. Sprinkle some water to help it soften but the end product should be dry – in fact I like it when bits and edges begin to char. You can add a bit of ginger paste and green chilies at the end for its flavor if not the zing 🙂 If you try it, do let me know how it was. We make a curry as well but without the onions.

        Like

      2. I am familiar with this method also. I agree that the potatoes should have been smaller. 🙂

        Liked by 1 person

      3. Dahlia says:

        I meant the potatoes to be smaller only for the dry version – for the curry version this size is okay – not that I am an expert cook 😀

        Liked by 1 person

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