My favorite Indian vegetable dish
Aloo Gobi is a delicious main dish made with
potatoes, cauliflower, and a great blend of spices. Aloo Gobi can
be served with various breads, such as rotis, parathas, and puris.
Serves between 2-4 people.
Ingredients:
§ 2 cups of cut cauliflower (cut into small
florets)
§ 2 medium potatoes (cubed into bite sized pieces)
§ 1/2 inch shredded ginger
§ 3 teaspoons coriander powder (dhania)
§ 1/4 teaspoon turmeric (haldi)
§ 1/4 teaspoon cayenne pepper ( lal mirch)
§ 3 tablespoons water
§ 3 tablespoons oil
§ Pinch of Asafetida (Hing)
§ 1/2 teaspoon cumin seeds (jeera)
§ 2 green chilies, sliced in long pieces
§ 2 bay leaves
§ 1 teaspoon salt (to taste)
§ 1 teaspoon mango powder (amchoor)
§ 2 tablespoons of chopped cilantro (green coriander)
§ 1/4 cup water as needed
Method
1.
In a small bowl, mix the
shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons
of water to make a paste.
2.
Heat the oil in a
pan. Test the heat by adding one cumin seed to the oil; if seed
crack right away oil is ready.
3.
Add "Hing" and cumin seeds
to the oil after seeds crack add the bay leaves and green chillies and
stir for a few seconds.
4.
Next, add the spice
paste and stir for a minute until spices start leaving the oil.
5.
Add cauliflower,
potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it
cook on medium heat for about 15 to 20 minutes until the vegetables are tender.
Make sure to stir gently every 3 to 4 minutes.
6.
Lastly, add the mango
powder and fresh cilantro (green coriander). Mix everything and cover for a
minute. Adjust the salt to your taste.
Variations:
Add some green peas and/or sliced red bell
peppers. The red bell peppers should be added at the end of the recipe as they
cook quickly.
Tips:
Making a paste with the spices will prevent the
spices from burning.
