Difference between revisions of "Aloo Gobi"
| Line 9: | Line 9: | ||
* 1 tsp cumin seeds | * 1 tsp cumin seeds | ||
* pinch carom seeds | * pinch carom seeds | ||
| − | * pinch | + | * pinch asafoetida |
* Salt | * Salt | ||
* 1/4 tsp tumric | * 1/4 tsp tumric | ||
| Line 22: | Line 22: | ||
Chop potatos into cubes and soak in salted water | Chop potatos into cubes and soak in salted water | ||
| − | Heat oil in wok | + | Heat oil in a wok on a high heat until smoking. |
| − | + | ||
| − | stir and cook for a couple of minutes | + | 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. | 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. | + | 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. | + | |
| − | + | Cover and cook for a few minutes then and stir well again. | |
| − | Put the lid back on and reduce to the lowest heat until cooked, stir | + | |
| + | 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.
