Aloo Gobi:

Aloo Gobi

Gathering the Ingredients

2 medium-sized potatoes, peeled and cut into small cubes
1 medium-sized cauliflower, washed and separated into florets
1 large onion, finely chopped
2 tomatoes, finely chopped
3-4 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, finely chopped
1/2 teaspoon of cumin seeds
1/2 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon of red chili powder
1/2 teaspoon of garam masala
2 tablespoons of cooking oil or ghee
Fresh coriander leaves for garnishing
Salt to taste

Preparing the Vegetables Start by parboiling the potato cubes and cauliflower florets in salted water for about 5 minutes. This step ensures that they cook evenly later on. Drain the water and set the parboiled vegetables aside.

Sautéing the Aloo and Gobi In a large pan or kadhai, heat the cooking oil or ghee over medium heat. Add the cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn golden brown.

Adding the Aromatics Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté the mixture until the raw aroma disappears, and the spices release their flavors.

Introducing the Tomatoes and Spices Add the finely chopped tomatoes to the pan and cook until they become soft and the oil starts to separate from the mixture. Now, incorporate the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix everything well and cook for a few more minutes.

The Aloo Gobi Fusion Gently add the parboiled potato cubes and cauliflower florets to the pan, ensuring they are coated evenly with the masala. Reduce the heat to low, cover the pan, and let the Aloo Gobi simmer for about 15-20 minutes. Stir occasionally to prevent sticking.

Infusing with Garam Masala Once the potatoes and cauliflower become tender and fully cooked, sprinkle the garam masala over the dish. Mix it in, and let the flavors blend together for a couple more minutes.

Garnishing and Serving Turn off the heat and garnish the Aloo Gobi with fresh coriander leaves for a burst of color and added freshness. Serve the aromatic Aloo Gobi with steamed rice, roti, or naan for a wholesome and satisfying meal.


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