Aloo Gobi Recipe
Potato and cauliflower cooked with cumin seeds
ALOO GOBI
400g potatoes, peeled and diced
400g cauliflower
2 tbsp oil
½ tsp cumin seeds
1 red onion, chopped
20g ginger, finely chopped
4 green chillies, slit in half and seeds left in
1 tsp coriander powder
2 tomatoes, chopped
Salt, to taste
100ml water
Coriander, chopped, for garnish
Preparation:
- Peel the potatoes and cut into 2cm dice. Chop cauliflower into similar size.
- Heat the oil in a pan and add the cumin seeds. As soon as the seeds sizzle, add the chopped onions. Sauté for 5-8 minutes.
- Add the ginger and green chilli, followed by the cumin powder and turmeric.
- Add the potatoes and mix together. Season with salt, add in the water and cover the pan with a lid. When the potatoes are half cooked, add the cauliflower. Continue cooking until the cauliflower florets are almost tender.
- Add tomatoes, mix and check the seasoning.
- Finish with adding the fresh coriander. Serve hot with Parathas (see recipe on website).
Variation:
You can substitute cauliflower with any vegetable of your choice or available to you at home like green beans, frozen peas or broccoli.
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