Wednesday, September 18, 2019
ADVT 
Curry

Aloo Gobi

By Gary Sidhu, 31 Oct, 2018
  • Aloo Gobi
 
 

Ingredients

• 4 organic potatoes (aloo), medium, sliced orcubed
• 2 organic cauliflower (gobi), medium, cut into small florets
• 2 organic onions, medium, chopped
• 1 tsp cumin seeds
• 3 tsps organic ginger-garlic paste
• 1 tsp organic turmeric powder
• 1 tsp dry mango powder (amchur)
• ½ tsp green chillies 
• ½ tsp garam masala powder
• 2 tsp coriander powder
• 3-4 tsps cold pressed organic avocado oil
• 4 tbsps chopped organic cilantro
• Salt to taste
 

Preparation 

• Heat four teaspoons of cold pressed organic avocado oil in a pan on medium heat. Add cauliflower florets and fry for two to three minutes and then add the sliced potatoes.
 
• Fry on medium-low flame for seven to eight minutes till potatoes and cauliflower have some brown spots on them.
 
• In the same pan heat half a teaspoon of oil on medium heat and add cumin seeds and let them crackle. Add the onions and cook for two minutes till translucent.
 
• Add the ginger-garlic paste and cook for another two minutes or till the raw smell goes away. Add the chopped tomatoes and cook for two minutes until they are a little soft.
 
• Add turmeric powder, green chillies, coriander powder and mango powder. Cover the pan and let the masala cook for two to three minutes and then add the potatoes and cauliflower to it and mix.
 
• Add chopped coriander leaves and give a good mix. Add garam masala and cook the potatoes and cauliflower on medium-low heat for five to six minutes.
 
• Add salt and cover the pan and cook for more additional six to seven minutes on low flame or till the potatoes and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add one tablespoon at a time and only add enough to cook the veggies.
 
• Garnish with some more coriander leaves and serve hot with any Indian roti.

MORE Curry ARTICLES

Savory Raw Jackfruit recipe by Chef Vikram Vij

Savory Raw Jackfruit recipe by Chef Vikram Vij

Chef Vikram Vij Shares his Restaurant menu’s  Star item the ‘ Savory Raw Jackfruit’ Recipe with DARPAN readers Raw jackfruit is cooked and eaten as part of a vegetarian meal, whereas…

Savory Raw Jackfruit recipe by Chef Vikram Vij

Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij

Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij

This is our signature dish at Vij’s – probably our most famous and most popular. ” Says Vij..” The size of the lamb popsicles will depend on the rack…

Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij

Makai Gobhi Masala by Chef Sokhi

Makai Gobhi Masala by Chef Sokhi

Ingredients 1 cup Frozen corn kernels 1 large Cauliflower, grated 1 cup Milk 2-3 tbsp Oil 1 tsp Cumin seeds 2 tbsp Ginger, finely chopped 1 tbsp Garlic, finely chopped 4 Green chillies, finely chopped 2 Onions, finely chopped 1…

Makai Gobhi Masala by Chef Sokhi

Wild Halibut Cheeks in Bengali Mustard Curry with Pineapple Chutney

Wild Halibut Cheeks in Bengali Mustard Curry with Pineapple Chutney

A new spin on traditional appies served at wedding events Chef extraordinaire Abhishek Roy shares an innovative, unique dish that will have your guests buzzing during the reception

Wild Halibut Cheeks in Bengali Mustard Curry with Pineapple Chutney

Avial - The taste of Kerala

Avial - The taste of Kerala

A traditional Kerala dish that makes a great side for rotis, pooris, and rice. INGREDIENTS 1 ½ cups winter melon, peeled 1 ½ cups pumpkin, peeled 1 cup zucchini ½ cup string beans ½ cup french…

Avial - The taste of Kerala

Pumpkin & Cashew Curry

Pumpkin & Cashew Curry

INGREDIENTS: 2 tablespoons vegetable oil, divided 4 1/2 cups of pumpkin or butternut squash (cut into 3/4-inch cubes and has been peeled & seeded) ½ teaspoon black mustard seeds 8 curry leaves 2 small red…

Pumpkin & Cashew Curry