Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, potato & cauliflower curry (aloo gobi). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Potato & cauliflower curry (Aloo Gobi) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Potato & cauliflower curry (Aloo Gobi) is something that I have loved my entire life. They’re fine and they look wonderful.
Free UK Delivery on Eligible Orders Looking For Potato? Fill Your Cart With Color today! The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae.
To get started with this recipe, we have to prepare a few ingredients. You can have potato & cauliflower curry (aloo gobi) using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato & cauliflower curry (Aloo Gobi):
- Get 3 cups chopped medium cauliflower florets (washed & drained)
- Prepare 2 medium sized potatoes cut into chunk size (peel & wash)
- Prepare 1 large onion thinly slice
- Make ready 2 large fresh tomatoes chopped or half can of tomato
- Take 1 tsp crushed ginger & garlic or paste
- Take 1/2 tsp kashmiri red chili powder
- Make ready 1 tsp red chilli powder or to taste
- Take 1/4 tsp turmeric powder
- Get to taste Salt
- Take 1/4 tsp garam masala powder for sprinkle
- Prepare 1/2 tsp crushed kasuri methi (dry fenugreek leaves)
- Get 4 Tbsp oil
- Make ready 1/2 cup boil water
- Make ready Fresh coriander & green chillies
The potato is native to the Peruvian-Bolivian Andes and is one of the world's main food crops. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour. These potato cakes are not sweet cakes, they are however an excellent way to use up leftover mashed potatoes! Serve hot with a little butter with fried eggs, baked beans, or even with a nice steak!
Instructions to make Potato & cauliflower curry (Aloo Gobi):
- Heat oil in a pan add onion slices and fry till nice colour in golden. - Add ginger & garlic fry well for a few seconds.
- Add all spices then add 1/2 a cup boiled water and fry well 2-3 minutes. - Keep stirring often so that the masala does not stick to the pan. - Add tomatoes fry well till all tomatoes get soft.
- Add the cauliflower and the potatoes. Stir well about 5-6 minutes. - Then pour 1/2 a cup boiled water. - If the cauliflower takes less time to cook, then add less water. - - Turn the heat slow. Sprinkle garam masala powder Cover and cook the curry till the veggies are done but not falling apart. Stir for a few times when the veggies are simmering.
- Garnish with green chill & coriander. - Serve with, roti, naan or rice.
Chunks of warm potato tossed with cumin, turmeric and curry powder.. A perennial plant in the nightshade family that was first cultivated in South America and is widely grown for its starchy edible. The earliest archaeologically verified potato tuber remains have been found at the coastal site of. The humble potato is one of the nation's most-loved ingredients, and it's easy to see why. Potato skin tacos Scoop out the cooked potato flesh and combine with cheese, fajita spice mix, spring onions and coriander.
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