Difference between revisions of "Aloo Gobi"
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==== Ingredients ==== | ==== Ingredients ==== | ||
| − | 1 Cauliflower (about 500g) | + | * 1 Cauliflower (about 500g) |
| + | * 3-4 medium sized potato | ||
| + | * 2 inch ginger | ||
| + | * 2 to 3 green finger chilli | ||
| + | * 2-3 tbs mustard oil | ||
| + | * 1 tsp cumin seeds | ||
| + | * pinch carom seeds | ||
| + | * pinch asafoetida | ||
| + | * Salt | ||
| + | * 1/4 tsp tumric | ||
| + | * 2 tsp corriander | ||
| + | * 1/2 tsp garam masala | ||
| + | * 1/2 tsp ground cumin | ||
| − | + | ==== Method ==== | |
| − | + | Smash ginger and chopped chillies (or use some paste from a jar like I did) | |
| + | Chop cauliflower and soak in salted water | ||
| + | Chop potatos into cubes and soak in salted water | ||
| − | + | Heat oil in a wok on a high heat until smoking. | |
| − | + | Add cumin and carom seeds, asafoetida and the potatoes, stir and cook for a couple of minutes then spread out the potato and put on a lid. | |
| − | + | Lower the flame and cook for a few minutes. | |
| − | + | Once the potatos have a little colour sir and add the chilli/ginger. Drain the cauliflower and add. Mix well. | |
| − | + | Cover and cook for a few minutes then and stir well again. | |
| − | + | Add the rest of the spices and stir well. | |
| − | + | Put the lid back on and reduce to the lowest heat until cooked (15-20 minutes), stir occasionally. Check seasoning. | |
| − | + | Add a pinch of mango powder and some chopped coriander when done. | |
| − | |||
| − | |||
Latest revision as of 18:47, 9 January 2026
Based on this: https://www.youtube.com/watch?v=lqcAEuwtm0A
Ingredients
- 1 Cauliflower (about 500g)
- 3-4 medium sized potato
- 2 inch ginger
- 2 to 3 green finger chilli
- 2-3 tbs mustard oil
- 1 tsp cumin seeds
- pinch carom seeds
- pinch asafoetida
- Salt
- 1/4 tsp tumric
- 2 tsp corriander
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
Method
Smash ginger and chopped chillies (or use some paste from a jar like I did) Chop cauliflower and soak in salted water Chop potatos into cubes and soak in salted water
Heat oil in a wok on a high heat until smoking.
Add cumin and carom seeds, asafoetida and the potatoes, stir and cook for a couple of minutes then spread out the potato and put on a lid.
Lower the flame and cook for a few minutes.
Once the potatos have a little colour sir and add the chilli/ginger. Drain the cauliflower and add. Mix well.
Cover and cook for a few minutes then and stir well again.
Add the rest of the spices and stir well.
Put the lid back on and reduce to the lowest heat until cooked (15-20 minutes), stir occasionally. Check seasoning.
Add a pinch of mango powder and some chopped coriander when done.
