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Potatoes In Spices Aloo Gobi
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Source: India's Vegetarian Cooking by Monisha Bharadwaj
| This combination of cauliflower and potato is common all over India but, in the Punjab, it is quite a speciality, served with a roti and a lentil dish. I like the cauliflower and the potatoes to turn slightly mushy, but you could cook the vegetables for a little less time and have them hold their shape if you prefer. Serves: 4 Preparation time: 10 minutes Cooking time: 25 minutes | |
| 3 tablespoons | sunflower oil |
| 1 medium | onion, sliced |
| 1/2 teaspoon | ginger-garlic paste, (page 11) |
| 2 | fresh green chillies, chopped |
| 150g | potatoes, peeled and cubed |
| 100g | fresh tomatoes, chopped |
| 150g | cauliflower, washed and cut into florettes |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | garam masala powder |
| Salt | |
1 Heat the oil in a kadhai or heavy-bottomed pan. Add the onion and fry until soft. Add the ginger-garlic paste and fry for a few seconds.
2 Add the chillies and the potatoes. Fry for a couple of minutes, stirring frequently to prevent the mixture from sticking. Add the tomatoes and allow them to soften.
3 Tip in the cauliflower, turmeric, garam masala powder and salt. Mix well. Reduce the heat and cook, adding a few spoonfuls of water if it begins to stick to the pan. When the vegetables are completely done, in about 20 minutes, remove from the heat and serve hot.
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