This is a delicately spiced aloo gobi recipe that gets its flavours from an onion and tomato base with just a sprinkling of the big three spices of Indian cooking – turmeric, coriander and red chilli powders.
½ tsp Kashmiri chilli powder or crushed red chilli
½ tsp turmeric powder
1 tsp coriander powder
1 tsp salt
1/2 tsp finely chopped ginger (optional)
1/4 cup cooking oil
1 green chilli, chopped
Heat the oil in a non-stick pan and add fenugreek and cumin.
When the seeds turn golden, add the sliced onion and sauté until the onions turn reddish-brown.
Tip in the ginger, tomato and dry spices and cook for 2 minutes on medium heat.
Add the cauliflower and potato to the pan and stir to mix.
Sauté for 2 minutes, add a splash of water if needed and cover the pan.
Cook for 10-12 minutes. Stir once or twice during the cooking process to prevent the veggies from sticking to the pan.
Take off the lid and garnish with the chopped green chilli.
This is a dry aloo gobi, so resist the temptation to add too much water during the cooking process. The vegetables should be soft but not mushy.
Kashmiri chilli powder is a milder version of chilli powder and has a pleasing red colour. It is easily available in Indian grocery stores. But it can be easily substituted with cayenne (use less), or fresh red chilli or even chilli flakes.
Take care not to over brown the onions, or else the vegetables will also take on an unappealing brown tinge.
The fenugreek and ginger are completely optional. They add a pleasing flavor to aloo gobi, but omit them by all means if you’re in a hurry.
Keywords: aloo gobi recipe, cauliflower, vegetarian, Indian cooking
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