Aloo Gobi
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Aloo Gobi
Recipe By Sarah Todd
Ingredients
1/2 tsp cumin seeds
1 onion medium, finely chopped
2 cm ginger, finely chopped
4 garlic cloves, finely chopped
2 tomatoes medium, skin removed and blended
1/2 tsp turmeric powder
1/2 tsp dry mango powder amchur
1/2 tsp red chili powder or to taste
1/4 tsp Pattu garam masala powder
1 tsp coriander powder
2 potatoes medium, cubed, parboiled
1 cauliflower medium, cut into small florets, par steamed
1 tbsp toasted fenugreek leaves
2 tbsp chopped coriander
salt to taste
to serve
roti
mango pickle
fresh coriander
Method
In a frypan heat on medium heat 2 teaspoons of EVOO and add cumin seeds and let them crackle. Add the onions and cook for 5-6 minutes until translucent. Add the ginger-garlic and cook for another 2 minutes.
Add tomatoes and spices, turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and allow the masala to cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and stir and add garam masala and cook on medium-low heat for 5-6 minutes.
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 through and add fenugreek. Adjust spice levels to taste.
Serve with roti and pickle
