Aloo Gobi Recipe - Potato & Cauliflower Stir Fry Recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Cut the cauliflower into 1½-inch florets. Soak in slightly hot water for 3 to 4 minutes.
2. Drain and rinse the cauliflower well, then drain thoroughly.
3. Cut the potatoes into ¾-inch cubes and keep them in water until needed.
4. Finely mince the ginger and garlic and set aside.
5. Heat the oil in a pan and add the cumin seeds. When they sizzle, add the ginger and garlic and fry for 30 seconds.
6. Add the onions and stir-fry until translucent.
7. Add the potatoes and green chilli and stir-fry for 2 to 3 minutes. Cover and cook on low to medium heat until half cooked, adding a splash of water if needed, stirring occasionally.
8. When the potatoes are slightly tender but still firm, add the cauliflower and stir-fry for about 3 minutes.
9. Add the red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder, and mix well.
10. Sprinkle 2 to 3 tablespoons of water over the vegetables and mix. Cover and cook, stirring every few minutes, until the potatoes and cauliflower are almost fork-tender.
11. Add the salt and keep cooking covered on low heat until the potatoes are soft and fully cooked. Take care not to overcook the cauliflower; it should stay slightly crunchy.
12. Add the tomatoes and kasuri methi and fry on medium-high heat for 2 to 4 minutes, until the raw smell of tomato is gone. Add a little oil if needed.
13. Sprinkle over the amchur if using, and garnish with coriander. Add lemon juice if you like, and serve with rice, roti or bread.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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