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Aloo Gobi

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  2. Indian Cuisine
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photo by Muskan Goswami

INGREDIENTS
1 cauliflower
cauliflower Cauliflower is a versatile vegetable which can be used in any dish, from soups, cheese to incredible curries. It can be fried, steamed, roasted, boiled or eaten raw in salads....
  • la coriflor
  • Sal
  • phool gobhi
    (फूलगोभी)
3/4 teaspoon Turmeric
Turmeric Turmeric is a yellow colored rhizome. It belongs to the ginger family. It adds a beautiful golden color and mild-peppery flavor to the dish. It is commonly used in Indian dishes....
  • Sal
  • haldi
4 potato
potato Potatoes are most integral part of vegetable supply in the world .They are starchy and tuberous with high water content. They are of various shape and size . They can be baked, boiled, fried, roasted , steamed, mashed, placed in salads ,with or without the peel . it...
  • la patata
  • Sal
  • aalu
    (आलू)
1 teaspoons red chili powder
red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
  • Lal mirch powder
    (लाल मिर्च पाउडर)
1/4 cup oil
oil Oil can be found in every kitchen around the world. It is used in cooking, tempering, frying, replaces butter in many dishes. Oil has many types such as organic, vegetable, animal, etc....
    3 Tomato
    Tomato Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
    • tomate
    • Sal
    • tamatar
      (टमाटर)
    1 teaspoon Cumin seeds
    Cumin Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
    • comino
    • Jeera
      (जीरा)
    1 teaspoons Garam Masala Powder
    Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
    • garam masaala paudar
      (गरम मसाला पाउडर)
    1 table spoon Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
      (अदरक)
    2 teaspoon coriander powder
    coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
    • dhania powder
    3 garlic cloves
    garlic cloves Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
    • ajo
    • Sal
    • Lashun
      (लहसुन)
    Tags
    About The Chef
    Lives in : New Delhi India A lot of things fascinate me. Food, travel, photography and writing are some to name.
    Recipes by Muskan Goswami

    Aloo Gobi

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    • Prep:
    • Cook:
    This is a simple yet a very classic dish to make. It goes great with Indian roti or naan.
    Preparation

    • Cut cauliflower into flowerets and cube potatoes

    • Heat oil in a pan and saute cumin seeds for about a minute

    • Add garlic and ginger, stir and then add potatoes

    • Sauté for a while and then add turmeric and chilli powder. Sauté again

    • Add tomatoes and simmer for about 5 minutes

    • Add cauliflower and heat on high flame for about a minute

    • Lower the heat, cover the pan and let it simmer for about 15 minutes

    • Mix the dish and serve it hot

    Recipe notes

    Top the dish with coriander leaves.

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