Spicy aloo gobhi masala
A flavourful, masala coated curried recipe of potatoes and cauliflower to got with Indian flatbreads or even as side to your dal and rice
Equipment
- Shallow cooking pot
Ingredients
- 300 g cauliflower cut into small florets
- 2 medium potatoes cut in ½ inch dices
- 1 large tomato finely chopped
- 2 tsp ginger & chili paste
- 2-3 green chilis chopped (optional)
- 2 tbsp coriander leaves chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 2 dried red chilis
- 4 tbsp oil
- salt to taste
Instructions
- Heat half the oil and fry the cauliflower and potatoes, separately, until they get a slight golden brown colour on them. Remove and set aside
- Re-heat the pan with another tablespoon of oil an add the cumin seeds and dried chilis
- Once the seeds crackle, add the ginger and chili paste. Fry for a couple minutes until their raw smell goes away
- Next, add the tomatoes and all the spice powders. Cook this until the oil separates
- Now add the fried potatoes and cauliflower florets, mix well
- Add ¼ cup hot water, cover and cook on a low medium flame, until the vegetables are cooked through. Stir intermittently
- Remove from flame, garnish with the coriander leaves and chilis. Serve the delicious and spicy aloo gobhi masala hot with rotis or parathas. Enjoy!
Notes
- If you would like some curry, then add a cup water more at step 6
- You can also add peas to the curry if you like
- tbsp - tablespoon
- tsp - teaspoon