Punjabi Aloo Gobi - Maunika Gowardhan

Name: Punjabi Aloo Gobi - Maunika Gowardhan
Ingredients: Ingredients (Serves 4) 480gms cauliflower cut into small florets260gms potatoes boiled, peeled and diced to bite size pieces2 tbsp vegetable oilPinch of hing/ asafoetida1 heaped tsp cumin seeds½” ginger blended to a paste with a splash of water3 green chillies slit lengthwise1 tsp turmeric powder1 ½ tbsp coriander powderSalt to tasteHandful of coriander for garnish finely choppedJuice of half a lemon1 tbsp dried fenugreek leaves/ kasoori methi (optional)½” ginger slivers for garnish

maunikagowardhan.co.uk

Your recipes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

Ingredients (Serves 4) 480 gramsms cauliflower cut into small florets260 gramsms potatoes boiled, peeled and diced to bite size pieces2 tbsp vegetable oilPinch of hing/ asafoetida1 heaped tsp cumin seeds½” ginger blended to a paste with a splash of water3 green chillies slit lengthwise1 tsp turmeric powder1 ½ tbsp coriander powderSalt to tasteHandful of coriander for garnish finely choppedJuice of half a lemon1 tbsp dried fenugreek leaves/ kasoori methi (optional)½” ginger slivers for garnish

Export 0 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Method In a non stick large heavy bottom saucepan heat the oil over a medium flame. Add the hing and cumin seeds. Fry for a minute followed by the ginger paste and slit green chillies. Fry for 20 seconds and add the turmeric and coriander powder frying for a few seconds Add the cauliflower florets and season to taste. Stir well over a medium heat for a minute making sure the florets are coated in the spices well Add 50mls water and stir. Turn the heat to a low setting and cook for 15-17 minutes with a lid on. Make sure to stir halfway through cooking. Add the boiled potatoes and mix well. Garnish with coriander, lemon juice, kasoori methi and ginger slivers. Stir well and turn the heat off keep warm with a lid on for a few minutes. Serve warm with chapattis and raita.