Aloo gobi

• Produce

  • 1 Cilantro or coriander
  • 1 powder tsp Coriander
  • 1 Hing
  • 1 Tomato

• Condiments

  • 1 freshly grated tsp Ginger paste
  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Red chili powder
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Other

  • Gobi (Cauliflower - 2 cups cut into bite size florets
  • Green chili - 1 chopped or 1 teaspoon paste or crushed
  • Potato - 2 small or 1 cup peeled and cubed

Found on spiceupthecurry.com

Description

Directions

• First wash, peel and cube the potatoes.
• Then cut the cauliflower into florets, keep them in colander and rinse them well. Let the excess water drain out.
• Also chop the tomato.
• Heat the oil in a pan on medium heat.
• Once hot add cumin seeds and let them sizzle.
• Then add ginger paste and green chili. Saute for a minute.
• Then add hing and turmeric powder. Mix into oil.
• Immediately add potato, gobi and tomato. Mix well.
• Add salt, red chili powder and coriander powder. Again mix till all the spices are coated to the veggies.
• Then cover with lid or plate. Make sure that lid has ½ inch high rim around the edges. Pour a glassful of water on the lid. Let the veggies steam cook.
• Cook till they are soft and tender. Do stir once or twice in between.
• Make sure not to overcook it otherwise gobi will get mushy.
• Lastly add squeeze the lemon juice.
• Sprinkle coriander leaves and mix.
• Turn off the stove.

Nutrition