Aloo Gobi - Potatoes & Cauliflower

• Vegetarian
• Gluten free

• Produce

  • 1 4 + 1/8 teaspoon dry mango, dry
  • 1 Cauliflower
  • 1 Coriander, fresh leaves
  • 1 Onion, medium
  • 2 Potatoes, medium
  • 2 Tomatoes, medium

• Condiments

  • 1 1/2 tsp Ginger-garlic paste

• Baking & Spices

  • 1 4 + 1/8 teaspoon turmeric
  • 1/4 tsp Garam masala, powder
  • 1/4 tsp Red chili powder
  • 1 Salt

• Oils & Vinegars

  • 3 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

Found on cookwithmanali.com

Description

Ingredients

• 2 potatoes, medium, sliced or cubed
• 1 cauliflower, medium, cut into small florets
• 1 onion, medium, chopped
• 2 tomatoes, medium, chopped
• ½ teaspoon cumin seeds
• 1.5 teaspoons ginger-garlic paste
• ¼ + ⅛ teaspoon turmeric powder
• ¼ + ⅛ teaspoon dry mango powder (amchur)
• ¼ teaspoon red chili powder or to taste
• ¼ teaspoon garam masala powder
• ½ teaspoon coriander powder
• 3-4 teaspoons oil
• fresh coriander leaves
• salt, to taste

Directions

• 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.
• Fry on medium-low flame for 10-12 minutes till potatoes and cauliflower have some brown spots on them.
• Drain on a tissue paper and set aside.
• In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
• Add the onions and cook for 2-3 minutes till translucent.
• Add the ginger-garlic paste and cook for another 3-4 minutes or till the raw smell goes away.
• Add the chopped tomatoes and cook for 2 minutes till they are little soft.
• Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
• Cover the pan and let the masala cook for 5-6 minutes and then add the potatoes and cauliflower to it and mix.
• Add chopped coriander leaves and give a good mix.
• Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
• Add salt and cover the pan and cook more additional 6-8 minutes on low flame or till the potato and cauliflower are tender but not soggy.
• Garnish with some more coriander leaves and serve hot with any Indian bread.

Nutrition