Aloo Gobi
Aloo gobi is a fragrant Punjabi dry curry of potatoes and cauliflower simmered in cumin, turmeric and garam masala, traditionally served with chapati or rice.
Ingredients
- potato500 g
- cauliflower500 g
- onion1 pcs
- tomato2 pcs
- garlic2 cloves
- fresh ginger1 tsp
- turmeric0.5 tsp
- cumin1 tsp
- garam masala1 tsp
- salt1 to taste
- oil2 tbsp
Instructions
Cut the potatoes into cubes about 2–3 cm, and break the cauliflower into medium-sized florets.
Heat the oil in a wide pan over medium heat, add the cumin seeds and fry for 30–40 seconds until they sizzle.
Add the onion and sauté for 4–5 minutes until soft, then add the garlic and grated ginger and cook for another 1 minute, stirring.
Add the chopped tomatoes and turmeric, and simmer over medium heat for 5 minutes, mashing the tomatoes with a spatula until smooth.
Add the potatoes, stir to coat them in the spices, pour in 100 ml water, cover with a lid and simmer for 10 minutes over medium-low heat.
Add the cauliflower and salt, cover and cook for another 12–15 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
Sprinkle with garam masala, stir, heat uncovered for 1–2 minutes and serve hot with chapati, naan or rice.
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