Sides
Aloo Gobi
Ingredients
- Cauliflower, cut into florets: 400 g (1 medium head)
- Potatoes, cubed: 300 g (2 medium)
- Cumin seeds: 5 g (1 tsp)
- Turmeric powder: 3 g (0.5 tsp)
- Red chilli powder: 5 g (1 tsp)
- Coriander powder: 5 g (1 tsp)
- Ginger, julienned: 10 g (1 tbsp)
- Vegetable oil: 30 ml (2 tbsp)
- Fresh coriander, chopped: 10 g (2 tbsp)
Method
- Heat oil in a wide pan, add cumin seeds until fragrant.
- Add ginger and potatoes, stir-fry for 5 minutes.
- Add cauliflower florets, turmeric, chilli powder, coriander powder and salt.
- Stir well, cover and cook on low heat, stirring occasionally, until vegetables are tender but not mushy, about 15-20 minutes.
- Uncover and cook a few more minutes to let excess moisture evaporate.
- Garnish with fresh coriander before serving.
Introduction: Aloo gobi, a dry-spiced potato and cauliflower dish, is a North Indian household staple, prized for being simple, quick and satisfying alongside a main curry and flatbread.
Cultural Background: Aloo gobi, a dry-spiced potato and cauliflower dish, is a North Indian household staple, prized for being simple, quick and satisfying alongside a main curry and flatbread.
Tips: Cooking uncovered at the end helps achieve the classic dry texture rather than a wet curry.
Variations: Adding peas creates aloo gobi matar, a common home variation.
Storage: Refrigerate up to 3 days.
Reheating: Reheat in a pan over medium heat, stirring occasionally.
FAQs:
Q: Why does my aloo gobi turn mushy?
A: Avoid over-stirring and keep the heat low with the lid on so the vegetables steam rather than break apart.
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