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Aloo Gobi – Potatoes & Cauliflower #vegetarian #indrianrecipe

Aloo Gobi – Potatoes & Cauliflower #vegetarian #indrianrecipe

Spiced Potatoes with Cauliflower. This Aloo Gobi is stuffed with flavors, too consoling, vegetarian and essentially the best aloo gobi you will ever have!

Aloo gobi (potatoes and cauliflower) is a well known Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and flavors. This dish can be made in a few different ways, you can make it with just onions or just tomatoes or utilize no onion-tomato by any means. I additionally make it in various manners relying upon what fixings I have close by, the aloo gobi formula that I am sharing today is one of my preferred renditions. It has onions, tomatoes, ginger, garlic and yes flavors!

This formula is veggie lover simply like such a significant number of other Indian plans. I had never heard the expression "veggie lover" till around 2 years back and now when I consider it, I actually grew up eating vegetarian constantly. India has incalculable vegan plans that I grew up eating. We eat basic lentils, rice and veggies regular and practically every last bit of it is vegetarian. So appreciate this fiery potatoes and cauliflower veggie lover formula from India and I trust you like it.

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Aloo Gobi – Potatoes & Cauliflower #vegetarian #indrianrecipe

Ingredients

  • 2 potatoes, medium, sliced or cubed
  • 1 cauliflower, medium, cut into small florets
  • 1 onion, medium, chopped
  • 2 tomatoes, medium, chopped
  • 1/2 teaspoon cumin seeds
  • 1.5 teaspoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dry mango powder, amchur
  • 1/4 teaspoon red chili powder or to taste
  • 1/4 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 3-4 teaspoons oil
  • 2 tablespoons chopped cilantro
  • salt, to taste

Instructions

  1. Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
  2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
  3. Drain on a tissue paper and set aside.
  4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
  7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
  9. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
  10. Add chopped coriander leaves and give a good mix.
  11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  12. Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine. 
  13. Garnish with some more coriander leaves and serve hot with any Indian bread.

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