Aloo Gobi Recipe
Ingredients
- 10,5 oz waxy potatoes (350 g)
- 9 oz small cauliflower florets (250 g)
- 1 small onion
- 2 medium garlic cloves
- 2- inch fresh ginger (5 cm), grated
- 3 bay leaves
- ½ tsp coriander powder
- ⅓ tsp garam masala
- 1 tsp tomato paste
- 1 tsp fennel seeds
- 2 cloves
- 1 tsp mustard seeds
- a handful fresh mint or cilantro, chopped
- 1 tbsp vegetable oil
- chili powder
- salt
Instructions
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Peel an chop the yellow onion and garlic. Add the vegetable oil to a large non-stick pan. Place it over medium heat. Once hot, add the chopped onion and garlic. Also add the fennel seeds, bay leaves and mustard seeds. Season with a pinch of salt.
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Stir well and gently cook the onion until a little soft and glossy. In the meantime peel the potatoes and cut them into small dice. Add these to the pan together with the tomato paste.
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Bake the potatoes for 3 more minutes. Then add in the cauliflower florets (they should be fairly small, just like the diced potatoes).
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Add the freshly grated ginger, coriander powder, garam masala and the cloves. Season with a pinch of chili powder.
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Stir well until the tomato paste and spices are spread evenly. Give it all a good stir. Then turn the heat high and once the potatoes start to sizzle, pour in a wine glass of water and stir. Turn the heat low now and cover the pan. Cook the potatoes and cauliflower for 8 to 10 minutes until soft. Stir regularly. Then check the seasoning and add extra chili pepper or salt to taste if necessary. Remove the bay leaves. Stir in the freshly chopped mint or cilantro.
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Scoop the aloo gobi onto warm plates or one large serving dish. Serve hot.