Potatoes paired with cauliflower was new to me and made for a wonderful combination especially spiced up! This is a hearty vegetarian dish made in the dry style that is sure to please.
INDIAN ALOO GOBI (SPICED CAULIFLOWER AND POTATOES)
PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins
Recipe type: Side dish
Cuisine: Indian
Serves: 4
INGREDIENTS5 to 6 medium size potatoes/aloo sliced in wedges
1 medium cauliflower/gobi cut into florets and rinsed
1.5 to 2 inches ginger/adrak, chopped
½ tsp turmeric powder/haldi
1 tsp red chili powder
½ tsp garam masala powder
4 tbsp oil or ghee
salt as required
INSTRUCTIONSin a kadai or thick bottomed pan like a wok, heat oil or ghee.
lower the flame and add the aloo/potato wedges.
stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.
add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
add chopped ginger. stir again very well.
spice up the gobi and aloo with turmeric powder, red chili powder and salt.
stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
cover the pan with its lid tightly.
simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
in between for a couple of times, remove the lid and stir the aloo gobi well. cover and then again continue to cook. do not add any water.
once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
serve aloo gobi with yogurt and/or naan bread..
1 medium cauliflower/gobi cut into florets and rinsed
1.5 to 2 inches ginger/adrak, chopped
½ tsp turmeric powder/haldi
1 tsp red chili powder
½ tsp garam masala powder
4 tbsp oil or ghee
salt as required
INSTRUCTIONSin a kadai or thick bottomed pan like a wok, heat oil or ghee.
lower the flame and add the aloo/potato wedges.
stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.
add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
add chopped ginger. stir again very well.
spice up the gobi and aloo with turmeric powder, red chili powder and salt.
stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
cover the pan with its lid tightly.
simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
in between for a couple of times, remove the lid and stir the aloo gobi well. cover and then again continue to cook. do not add any water.
once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
serve aloo gobi with yogurt and/or naan bread..
Source link from : https://www.internationalcuisine.com/category/recipes/side-dish/
