How-to: Real Indian Cooking: Authentic Home Cooking Recipes by Vishal Singh

Author:Vishal Singh [Singh, Vishal]
Language: eng
Format: epub, pdf
Publisher: UNKNOWN
Published: 2018-12-30T08:00:00+00:00

Potatoes & Cauliflower Stew (Aloo Gobi)

(4 portions)

Ingredients • 2 potatoes

• ½ cauliflower

• 3 oz green peas

• 1 tomato – finely chopped

• 1 onion – finely chopped

• 1 green chili – finely chopped

• 1 tsp ginger – finely chopped

• 2 cloves garlic – finely chopped

• 1 tsp turmeric

• 1 tsp paprika

• 1 tsp coriander powder

• 1 tsp cumin seeds

• 2 tsp garam masala

• 2 tsp salt

Cooking Instructions Peel and cut the potatoes into bite size pieces (1 by 1 inch) and the cauliflower into florets. Add 1 tbsp oil to a pot on medium high heat. Add the cumin seeds and roast until golden. Add the onion, garlic, green chili, ginger, turmeric, paprika, coriander powder and roast for 2 minutes. Add the tomato, potatoes and salt, cover and cook for 10 min. stirring occasionally. Add the cauliflower and green peas and cook until all the vegetables are done. Add the garam masala and coriander leaves, mix well and serve.

When done the Aloo Gobi should be completely dry. To ensure that this is achieved, it is usually necessary to remove the lid for 2–3 min. at the final stage of cooking. Best served with: Roti, dal and a pickle.

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