Bhavna
Aloo gobi masala is a very spicy, delicious flavorful curry. It can be made with gravy or without gravy. If you would like to make with gravy, just add tomato puree.
Prep Time:10min
Cooking Time: 12-15min
Servings: 4
Ingredients:
1 medium Cauliflower, cut to bite size florets
2 large Boiled Potatoes , cut to bite size pieces
1 medium Onion, roughly chopped
2 Tbsp Oil
1/2 tsp Cumin Seeds
1/2 tsp Coriander Seeds
Asofoetida – pinch
1/2 tsp Turmeric Powder
Ginger – 1 inch piece, minced
Garlic – 5 cloves, minced
Garam Masala – 1 tsp
Green chili paste or Red Chili Powder – to taste
Dry Mango Powder (Amchur) – 1/2 tsp
Few curry leaves
Few dry red whole chilis
Salt – to taste
Finely chopped Cilantro for garnishing
Green peas(Matar) and tomato can be added to this recipe.
Direction:
Boil potato in pressure cooker or Microwave(place Potatoes in a microwave safe bowl w/ cover, sprinkle a little salt, add 1/4 cup water and microwave for approx 3-5 minutes. They should be cooked tender).
Meanwhile cut cauliflower and wash. Put aside. Cut onion. Put aside.
Heat Oil in a medium non-stick pan.
Add Cumin Seeds and allow them to sizzle. Add Coriander seeds
Add Asofoetida, Turmeric Powder and Onions — mix well and sautee for 3-4 minutes.
Add Ginger and Garlic and chili— mix and sautee until Oil starts to separate from the onions (stir frequently).
Add Cauliflower and mix well to evenly coat the cauliflower — cover and cook until all veggies are tender but not mushy and falling apart. Add little water in you wish.
Once Oil has separated from the mixture, add Garam Masala, Dry Mango Powder and Salt — mix well.
Add boiled Potatoes, mix well to coat all potatoes, cover and cook for 2 minutes (or until the potatoes are tender but not breaking apart).
Garnish with chopped Cilantro Leaves and serve with Chapatti, Paratha or Rice and Daal.
