Golden Aloo Gobi Recipe

INGREDIENTS

2 or 3 tablespoons ghee or oil
3 garlic cloves, finely chopped
1 tablespoon chopped fresh ginger
2 teaspoons cumin seeds
1 teaspoon turmeric powder
1 teaspoon ground cumin
2 tablespoons ground coriander
1/ teaspoon cayenne pepper
1 head cauliflower, cut into small florets (about 1- inch)
1/2 pound Yukon gold or red potatoes, peeled and cut into 1/2-inch cubes
1 14-ounce can whole tomatoes
2 teaspoons coarse salt
1 teaspoon garam masala
1/2 cup frozen peas, defrosted
2 tablespoons chopped fresh cilantro

DIRECTIONS:

1. In a large skillet,  heat the ghee or oil over medium heat. Add the garlic and ginger and cook until they are lightly browned, about 2 minutes. Add the spices and cook until they are flagrant (technique called blooming),  about 2 minutes, stirring constantly.

2. Add the cauliflower, tomatoes, and potatoes and toss to coat well with the spices,  Cook until most of the tomato liquid has evaporated, about 5 minutes. Add 1/2 cup hot water and bring the mixture to a sieve.

3.cover reduce heat to low, and simmer until the cauliflower and potatoes are tender, about 20 minutes, adding more water as needed.

4. Stir in the peas and cook until heated through. Remove from heat and stir in the garam masala and cilantro, Season with salt and serve.

Golden Aloo Gobi Recipe

Servings 6

Ingredients
  

  • 2 or 3 tablespoons ghee or oil
  • 3 garlic cloves finely chopped
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 2 tablespoons ground coriander
  • 1/ teaspoon cayenne pepper
  • 1 head cauliflower cut into small florets (about 1- inch)
  • 1/2 pound Yukon gold or red potatoes peeled and cut into 1/2-inch cubes
  • 1 14- ounce can whole tomatoes
  • 2 teaspoons coarse salt
  • 1 teaspoon garam masala
  • 1/2 cup frozen peas defrosted
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • In a large skillet,  heat the ghee or oil over medium heat. Add the garlic and ginger and cook until they are lightly browned, about 2 minutes. Add the spices and cook until they are flagrant (technique called blooming),  about 2 minutes, stirring constantly. , 2. Add the cauliflower, tomatoes, and potatoes and toss to coat well with the spices, Cook until most of the tomato liquid has evaporated, babout 5 minutes. Add 1/2 cup hot water and bring the mixture to a boil, 3. Cover, reduce heat to low, and simmer until the cauliflower and potatoes are tender, about 20 minutes, adding more water as needed, 4. Stir in the peas and cook until heated through. Remove from heat and stir in the garam masala and cilantro. Season with salt and serve.

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