Serves 6
Aloo gobhi is a dry dish, which is made with cauliflower, potatoes and various spices. It is eaten during winter season when this vegetable is more easily available in India.
Ingredients
1 medium cauliflower, florets broken into small pieces
2 Potatoes, peeled and cubed into small pieces
1 small Onion, thinly sliced
1" Piece Ginger, peeled and finely chopped
1/4 cup Vegetable Oil
1 tsp Cumin Seeds
1 1/2 tsp Turmeric Powder
1 Tbsp Coriander Powder
1 tsp Salt
1/2 cup Frozen Green Peas, microwaved for 3 minutes
1 medium Tomato, chopped
1 tsp Chaat Masala
1 tsp Garam Masala
1/4 cup Cilantro Leaves, chopped
Method
Heat the oil in a large skillet and add cumin seeds. Let it crackle then add ginger and fry for a couple of minutes. Now add onions and potatoes and cook for a few minutes till the onions sweat and the potatoes are a little soft.
Add turmeric and coriander powder. Mix in the cauliflower florets and salt. Stir well and add 1/4 cup water. Then cover and cook for 10 minutes on medium heat.
Add in green peas and tomatoes and cook till it is nice and tender. Sprinkle the chaat masala, garam masala and cilantro leaves. Serve it with any Indian bread along with any gravy dish.
Any leftover is a great filling for hot sandwiches the next day.
Aloo gobhi is a dry dish, which is made with cauliflower, potatoes and various spices. It is eaten during winter season when this vegetable is more easily available in India.
Ingredients
1 medium cauliflower, florets broken into small pieces
2 Potatoes, peeled and cubed into small pieces
1 small Onion, thinly sliced
1" Piece Ginger, peeled and finely chopped
1/4 cup Vegetable Oil
1 tsp Cumin Seeds
1 1/2 tsp Turmeric Powder
1 Tbsp Coriander Powder
1 tsp Salt
1/2 cup Frozen Green Peas, microwaved for 3 minutes
1 medium Tomato, chopped
1 tsp Chaat Masala
1 tsp Garam Masala
1/4 cup Cilantro Leaves, chopped
Method
Heat the oil in a large skillet and add cumin seeds. Let it crackle then add ginger and fry for a couple of minutes. Now add onions and potatoes and cook for a few minutes till the onions sweat and the potatoes are a little soft.
Add turmeric and coriander powder. Mix in the cauliflower florets and salt. Stir well and add 1/4 cup water. Then cover and cook for 10 minutes on medium heat.
Add in green peas and tomatoes and cook till it is nice and tender. Sprinkle the chaat masala, garam masala and cilantro leaves. Serve it with any Indian bread along with any gravy dish.
Any leftover is a great filling for hot sandwiches the next day.
