Curried Cauliflower and Potatoes (Aloo Gobhi)
Author: Indira Shyju
Recipe type: Main Course
Cuisine: Indian
Serves: 3-4
- ½ of a medium size cauliflower, cut up into florets (about 3 cups of chopped florets)
- 1 large potato, peeled and cut into ½ inch cubes(about 2 cups)
- ½ cup of fresh green beans (finely chopped) (optional)
- 2 tsp olive oil or coconut oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- ½ of a medium size red onion, cut into thin long slices
- ¾ tsp salt
- ¼ tsp turmeric powder
- ½ tsp kashmiri red chilli powder (or cayenne pepper - if you want it mild, add only ¼ tsp)
- ½ tsp freshly chopped ginger(optional)
- 3-4 fresh curry leaves
- ½ of a small tomato chopped (optional)
- for garnish:
- 1 tbsp fresh cilantro leaves chopped finely
- 2 spring onions chopped finely
- 1 tsp fresh lime juice
- Take a wok style pan (kadai) and add the oil to it.
- Once the oil gets slightly hot, add the mustard seeds and cover with a lid till the spluttering stops.
- Next add the cumin seeds and the fennel seeds.
- Then add the sliced onions and sauté for about a minute. then add the curry leaves and all the chopped vegetables.
- Next add the salt, turmeric , red chilli powder and the ginger and mix well so that the vegetables are well coated with the spice mixture.
- Cover with the lid and let it cook for about 5 minutes on medium heat(stir after 2 minutes to make sure the veggies are not sticking to the pan).
- Check to see if potatoes are well cooked.
- If adding tomatoes, add them now and cook for another min.
- Turn the heat off and garnish with chopped cilantro, spring onions and a dash of lime juice.
- Serve with warm rotis!
Recipe by Cook2Nourish at https://cook2nourish.com/2013/10/curried-cauliflower-and-potatoes-aloo-gobhi.html
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