Aloo gobi (cauliflower with potatoes curry)

Name: Aloo gobi (cauliflower with potatoes curry)
Cuisine: Indian
Ingredients: 3 cups cauliflower chopped; 2-3 cubed potatoes; 4-5 tsp oil; 1/4 tsp garlic paste; 1/4 tsp ginger paste; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 1/2 tsp cumin powder; 1 chopped green chilli; 2 Tomatoes blended or Grated; 1 chopped onion; 2 tsp tomatoe paste/puree; as needed chopped fresh coriander; to taste salt

Dhara Kiran Joshi @cook_16609692

#indiankitchen

Dhara Kiran Joshi @cook_16609692

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Ingredients

3 cupscauliflower chopped
2-3cubed potatoes
4-5 tspoil
1/4 tspgarlic paste
1/4 tspginger paste
1/4 tspturmeric powder
1/4 tspred chilli powder
1/2 tspcumin powder
1chopped green chilli
2Tomatoes blended or Grated
1chopped onion
2 tsptomatoe paste/puree
as neededchopped fresh coriander
to tastesalt

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Steps

1

METHOD :
Heat oil, add the onions and stir fry until they are soft and slightly golden.
2

Next add the ginger and garlic pastes, followed by the tomatoes and puree.
3

Sprinkle the cumin powder, chilli powder and turmeric.
4

Cook until the tomatoes are thickened and oil begins to separate from them.
5

Add the chopped chilli, potatoes and cauliflower, sprinkle some salt. Stir well until veggies are properly coated with the tomato mixture.
6

Turn the heat down to low, and stir fry for about 5 minutes, adding a little bit of water if the mixture begins to stick to the bottom of the pan.
7

When the veggies begin to soften, add half a cup of water, give everything a stir and turn heat down to low.
8

Cover the pan and let the dish steam for another 8-10 minutes or until veggies are soft and completely done.
9

You can add more water if needed.
10

Add salt and spice to your taste.
11

Garnish with chopped coriander.
Our Aloo Gobi is ready to be eaten with chapatti or puri.
By Dhaneshwari Kiran Joshi.