Wednesday, January 1, 2014

Aloo Gobi

  • 2-3 large potatoes, ½" cubes
  • 1 head cauliflower, cut to 1" pieces
  • 2 large onions, very finely chopped
  • 2-3 large tomatoes, very finely chopped
  • 6-8 fresh green chili, very finely chopped and crushed
  • 2 tbsp garlic-ginger paste
  • ¼ cup vegetable oil
  • ½ tsp cumin seeds
  • ½ tsp hing
  • ½ tsp turmeric powder
  • ½ tsp amchoor powder
  • ½ tsp coriander powder
  • 1-2 tsp chili powder
  • 1 tsp garam masala
  • 1 cup frozen peas, thawed (optional)
  •  ¼ cup chopped coriander leaves
  • salt to taste
  1. Heat oil in a large sauce pan, add cumin seeds and stir until slightly browned. Add hing, garlic-ginger paste and stir for 1-2 min. 
  2. Add onions, tomatoes, green chili and cook for 5-10 min or until onions turn translucent and tomatoes are cooked.  
  3.  Add turmeric, amchoor, coriander and chili powder to ¼ cup water and mix well.  Add this to the cooked tomatoes, stir and continue heating for 1-2 minutes.
  4. Add potatoes, cauliflower, ¼ cup water, salt to taste and stir gently to coat the vegetables with the onion-tomato spice mix.  Cook covered on medium heat for 15-20 minutes or until vegetables are cooked.
  5. Add thawed peas, sprinkle garam masala and stir gently.  Cook uncovered for another 5 min, to remove any excess liquid and obtain a semi-dry mix.
  6. Garnish with coriander leaves before serving.

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