Aloo Gobi - Potatoes & Cauliflower

Total Time: 60

Servings: 22

Price per serving: $1.37

Source: www.cookwithmanali.com

Aloo Gobi - Potatoes & Cauliflower

Ingredients

· 2· · potatoes· · medium, sliced or cubed· 1· · cauliflower· · medium, cut into small florets· 1· · onion· · medium, chopped· 2· · tomatoes· · medium, chopped· 1/2· · teaspoon· · cumin seeds· 1.5· · teaspoons· · ginger-garlic paste· 1/2· · teaspoon· · turmeric powder· 1/2· · teaspoon· · dry mango powder· · amchur· 1/4· · teaspoon· · red chili powder or to taste· 1/4· · teaspoon· · garam masala powder· 1· · teaspoon· · coriander powder· 3-4· · teaspoons· · oil· 2· · tablespoons· · chopped cilantro· salt· · to taste

Instructions

Step 1Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.Drain on a tissue paper and set aside.In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.Add the onions and cook for 2 minutes till translucent.Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.Add the chopped tomatoes and cook for 2 minutes till they are little soft.Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).Cover the pan and let the masala cook for 2-3 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 potato and cauliflower on medium-low heat for 5-6 minutes.Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine. Garnish with some more coriander leaves and serve hot with any Indian bread.