Aloo Gobi Recipe
Ingredients:
6 Tbsps of vegetable oil
1/8 tsp of asafetida
4 pcs of medium-sized potatoes (bite-sized cuts)
1 pc of medium-sized cauliflower (bite-sized cuts)
3 pcs of red chiles (dried)
1 tsp of mustard seeds (black)
1 tsp of cumin seeds (whole)
1 pc of grated ginger
1 pc of bay leaf
1 tsp of turmeric
2 tsp of powdered coriander
A pinch of salt and pepper
1 tsp of garam masala
1/4 c of minced cilantro
Instructions:
Heat your oil in large saucepan. Mix in potatoes and cauliflower, stirring well ’til oil bastes all pieces. Reduce to minimal heat, gently cooking and occasionally stirring for about 5 min.
Add in asafetida, and then both seeds: cumin and mustard. Stirring well, continue to cook this for about 5 min. or ’til vegetables appear cooked.
Mix in all remaining ingredients. If hotter flavor is preferred, crumble chiles. With minimal heat, simmer for about 7 min. If unavoidable, sprinkle some water so it does not stick to pan. Garnish with cilantro.
This serves 4.
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