Monday, 1 August 2011

Aloo Gobi

  • Potato 1bowl chopped
  • Cauliflower 1bowl chopped
  • Tomato ½ chopped
  • Onion ½ chopped
  • Ginger and Garlic paste 1tsp
  • Coriander leaves
  • Green chilli 1chopped
  • Salt
  • Oil 2tsp for tempering
  • Turmeric ¼ tsp
  • Red chilli powder 1tsp
  • Coriander powder 1tsp
  • Cumin powder 1tsp
  • Cumin seeds ½ tsp
  • Mustard seeds ½ tsp
  • Boil potato and cauliflower (use pressure cooker or microwave).
  • Prepare tempering mixture by heating the oil in heavy bottomed pan, adding mustard seeds and cumin seeds. When it starts fluttering add ginger and garlic paste, Add onion. When it turns light brown, add green chilli and tomato. Fry this tempering mixture for a minute.
  • Now take ½ a cup of water add turmeric powder, cumin powder, coriander powder, red chilli powder and stir it. Add this syrup to the tempering mixture. 
  • Finally add  boiled potato and cauliflower, coriander leaves and salt. Mix it well. Boil it for 5 minutes.
  • Serve hot with chapatti or poori.

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