Wednesday, November 13, 2013

Aloo Gobi

  • 1 medium head cauliflower, cut into small florets (yield about 3-4 cups)
  • 2 large potatoes, peeled and cut into 1/2-inch cubes
  • 1 onion, chopped
  • 2 green chilies, seeds removed, minced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kasuri methi/ dried fenugreek leaves, optional
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • 2 tablespoons clarified butter (ghee), or oil
  • In a large skillet, heat ghee/oil, then add cumin seeds. Cook until seeds change color and start to crackle. Add onion, garlic, ginger, green chili, and all of the dried spices. Stir to mix and cook until onion becomes translucent.
  • Add potatoes into the skillet. Mix thoroughly with the spices, stirring constantly for about 3-4 minutes.
  • Add cauliflower florets into the skillet, stir to combine. Add salt to taste.
  • Reduce the heat and cover the skillet. Continue cooking for about 7-10 minutes, stirring occasionally, until the vegetables are cooked through. Add chopped cilantro and mix before serving.

1 comment:

  1. nice spiced vegan cauliflower......
    the color is beautifull too!