Kevin's Aloo Gobi Recipe #23375
Great as a main dish for 2 or as a side dish for up to 4
45 min | 15 min prep
SERVES 2 -3
- 1/2 kg waxy potato, peeled and cut into chunks
- 4 tablespoons cooking oil
- 1 medium onion, chopped
- 2 teaspoons ginger, pulp
- 1-2 chilies, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 kg cauliflower floret
- 1/2 teaspoon salt
- 3 tablespoons water
- 2 tablespoons fresh coriander, chopped
- Boil potatoes for 5 minutes then drain.
- Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
- Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
- Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
- Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.
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5 stars