Aloo Gobi - Spiced Potato and Cauliflower
If we are going to have a battle between Aloo Gajar and Aloo Gobi its only fair I post the recipe for this also, another simple and classic subji I grew up eating. Way before cauliflower became cool this was a great way to add lots of flavour to the vegetable. My favourite way to eat this is with a plain flaky paratha and knob of salted butter in the middle.
Ingredients:
2 tbsp Rapeseed Oil1 1/2 tsp Cumin seeds
4 cloves of Garlic minced
1 inch of Ginger grated
1 Green Chilli finely sliced
Salt to taste
1/2 tsp Turmeric
1 tsp Garam Masala
1 tsp Black Pepper
2 tsp Ground Cumin
2 tsp Ground Coriander
1 Cauliflower cut into florets and green parts finely sliced
3 Small Charlotte Potatoes/1 Large cut into long slices
1 tbsp Dried Methi
1/4 cup of water
Method:
1. Heat oil in a pan and add in cumin seeds.2.Add in garlic and cook for 3 minutes.
3. Add in ginger and chilli and cook for 2 minutes.
4. Add in spices and a dash of water to cook them out.
5. Add in cauliflower florets, greens and potatoes.
6. Add in water, stir well.
7. Cook for 10 minutes of a medium heat.
8. Add in dried methi and put the lid on a low heat for futher 10 -15 minutes until soft and cooked through.
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