Recipe: Aloo gobi | The Indian SCENE

Recipe: Aloo gobi

This one-pot dish of potatoes and cauliflower is the perfect vegetarian dinner.

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1 head cauliflower cut into florets

2 Idaho boiled potatoes, peeled and cut into chunks

2 tablespoons oil

1 teaspoon butter

½ teaspoon cumin seeds

½ teaspoon fenugreek seeds

1 tablespoon sautéed ginger

1-2 green chilies diced

2 tablespoons cooked tomatoes

1 teaspoon turmeric

1 teaspoon cayenne (optional)

1 teaspoon salt

For garnish: a handful of cilantro, diced


Heat oil and butter in a wok (preferably nonstick). Add cumin and fenugreek seeds. Fritter for few seconds. Add ginger. Sauté 30 seconds. Add turmeric, green chilies, cauliflower, tomatoes and salt. Stir fry all ingredients for 7 to 10 minutes on medium-high heat. Add cayenne (optional) for more spice. Add 1 tablespoon of water to the wok and continue stir frying for two minutes. Lower heat to medium, cover and let cook for 15 minutes or until ready. Transfer into a shallow serving dish and garnish with diced cilantro. Serve with roti or paratha.

Servings: 6

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