Gobi Aloo Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Minced ginger | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Salt | To Taste | |
| Potatoes | 2 Medium | |
| 1 pound cauliflower, cut into small florets | ||
| Cilantro | 1 Tablespoon, chopped | |
Directions
Heat the oil in a wide-based, nonstick pan over medium heat.
Stir in the cumin seeds, garlic, and ginger, and fry for a minute or until the garlic just starts to change color.
Reduce the heat to low and add all the spices, salt, and potatoes.
Cook, covered, for 5-7 minutes, stirring occasionally.
Add the cauliflower and cilantro, reduce the heat to very low, cover, and cook, stirring the vegetables to keep them from sticking and burning, until tender.
Serve with any meat or vegetarian main dish, chapati or paratha, and raita or plain yogurt.
Stir in the cumin seeds, garlic, and ginger, and fry for a minute or until the garlic just starts to change color.
Reduce the heat to low and add all the spices, salt, and potatoes.
Cook, covered, for 5-7 minutes, stirring occasionally.
Add the cauliflower and cilantro, reduce the heat to very low, cover, and cook, stirring the vegetables to keep them from sticking and burning, until tender.
Serve with any meat or vegetarian main dish, chapati or paratha, and raita or plain yogurt.
Chef
