Aloo Gobi

By Hari Ghotra · 45 min

Ingredients

Instructions

1. Cut the cauliflower into florets, wash and drain. Make sure it is completely dry before cooking.
2. Heat the oil in a karahi and add the mustard seeds. When they sizzle, add the cumin seeds.
3. Add the onion and garlic and fry until soft and lightly browned.
4. Reduce the heat slightly, then add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek.
5. Keep cooking until the onion and tomato break down into a thick, fragrant paste.
6. Add the potatoes and stir to coat them in the sauce.
7. Lower the heat, cover and cook for 10 minutes, stirring occasionally.
8. Add the cauliflower and stir to coat. Cover and cook for a further 25-30 minutes until tender.
9. Turn the vegetables gently rather than stirring hard, so they don't go mushy.
10. Sprinkle with garam masala and coriander before serving.

Summarized from Hari Ghotra's video. Watch it for the details.

More recipes with

GarlicOnionTomatoGingerPotatoCauliflower