Prep Time: 5 mins
Cooking Time: 15-20 mins
Spice Level: Medium
Serves: 4-6 people
Shelf Life: Best served fresh but can be refrigerated for up to 3 days and frozen for up to 1 month
Ingredients:
2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Red Onion, finely chopped
1 tsp Ginger-Garlic Paste
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste
For Tempering:
1½-2 tbsp Oil
1 tsp Cumin Seeds
A pinch of Hing/Asafoetida (Optional)
Spices Used:
½ tsp Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional)
½ tbsp Fenugreek Powder
Method:
Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
Sauté the onions till they turn translucent and then add ginger-garlic paste. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
Next add all the spice powders and give it a good stir for 30 seconds.
Mix in cubed potatoes and give them a good stir for 3-4 minutes.
Add water as needed.
Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
Switch off the gas and add freshly squeezed lemon/lime juice to taste.
Serve with Pilau Rice.
Read more: http://www.monsoonspice.com/2012/10/punjabi-aloo-gobi-recipe-how-to-make.html#ixzz3Oghkv0vW
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