• a pair of potatoes

• ½ cauliflower

• three oz inexperienced peas

• one tomato – finely sliced

• one onion – finely sliced

• one inexperienced chili – finely sliced

• one tsp ginger – finely sliced

• a pair of cloves garlic – finely sliced

• one tsp turmeric

• one tsp paprika

• one tsp coriander powder

• one tsp cumin seeds

• a pair of tsp garam masala

• a pair of tsp salt

Cooking directions:

Peel and cut the potatoes into bite-size items (1 by one inch) and therefore the cauliflower into florets. Add one tbsp oil to a pot on medium-high heat. Add the cumin seeds and roast till golden. Add the onion, garlic, inexperienced chili, ginger, turmeric, paprika, coriander powder and roast for two minutes. Add the tomato, potatoes and salt, cowl and cook for ten min. stirring often. Add the cauliflower and inexperienced peas and cook till all the vegetables square measure did. Add the garam masala and coriander leaves, combine well and serve.

When done the Aloo Gobi ought to be utterly dry. to confirm that this is often achieved, it’s typically necessary to get rid of the lid for 2–3 min. at the ultimate stage of cookery. Best served with: Roti, dkl and a pickle.


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