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Aloo Gobi

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Description

Aloo Gobi, a savory masterpiece in Indian cuisine, harmoniously blends potatoes (aloo) and cauliflower (gobi) in a tapestry of spices. Tender chunks of potatoes and cauliflower absorb the rich flavors of turmeric, cumin, and coriander, creating a symphony of textures and tastes. This vegetarian delight, adorned with aromatic mustard seeds and fresh coriander, is a comforting and versatile dish. Whether served as a side or starring role, Aloo Gobi celebrates the essence of Indian culinary craftsmanship, delivering warmth and satisfaction in every bite.

Ingredients

  • 2-4 tablespoons ghee or olive oil
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida
  • 1 onion (chopped)
  • 2 teaspoons ginger (crushed)
  • 2 teaspoons garlic (crushed)
  • 1 green chilli (chopped, optional)
  • 2 tomatoes (chopped)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon kashmiri chilli powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1 teaspoon kasuri methi (optional)
  • 2 cups cauliflower (chopped into florets)
  • 2 cups potatoes (peeled and cubed)
  • 1/2 teaspoon Salt (to taste)
  • Fresh coriander leaves for garnish
  • Roasted mustard seeds (garnish, optional)
  • Lemon or lime wedge (optional)
    • Instructions
    1. Cut cauliflower into small florets. Peel and cube the potatoes.
    2. Heat oil/ghee in a pan. Add cumin seeds and asafoetida and let them splutter. Add chopped onions and sauté for 2-4 minutes.
    3. Add ginger-garlic paste and chopped green chilli. Sauté for 1-2 minutes until the raw smell disappears.
    4. Add chopped tomatoes and cook until they become soft. Add turmeric powder, coriander powder, kasuri methi, red chilli powder, and garam masala. Stir well.
    5. Add potatoes to the pan and cook for 4-6 minutes.
    6. Add cauliflower, and salt to the pan with 1 cup of water. Mix well with the spice mixture.
    7. Cover the pan and let the vegetables simmer on medium heat for 10-12 minutes, stirring occasionally add a little water if required. Cook until the potatoes and cauliflower are tender but not mushy.
    8. Add salt and adjust spice levels according to your taste.
    9. Garnish the Aloo Gobi with fresh coriander leaves and roasted mustard seeds.
    10. Serve the Aloo Gobi hot with chapati, naan, or rice and a lemon or lime wedge (optional).