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Indian Potatoes and Cauliflower (Aloo Gobi)
Indian Potatoes and Cauliflower (Aloo Gobi)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Classic Indian cauliflower and potato curry featuring aromatic spices, tomatoes, and onions. Enjoy with chapati, rice, and yogurt.
Ingredients:
  • 0.25 cup vegetable oil for frying, or as needed
  • 2 large potatoes, peeled and cubed
  • 0.5 cup small cauliflower florets
  • 0.75 teaspoon roasted ground cumin
  • 3 cloves garlic, minced
  • 1 green chile pepper, seeded and minced
  • 1 medium onion, sliced lengthwise
  • 1 tablespoon ginger garlic paste
  • 1 medium tomato, chopped
  • salt to taste
  • 1.5 teaspoons red chile powder
  • 1.5 teaspoons garam masala
  • 0.75 teaspoon ground turmeric
  • 0.75 teaspoon ground cumin
  • 0.75 teaspoon ground coriander
  • 1 pinch white sugar, or to taste
  • 1 tablespoon water, or to taste
  • 1.5 teaspoons lemon juice
  • 1.5 teaspoons ground fenugreek (menthi powder)
Instructions:
  • Heat a shallow layer of oil in a skillet over medium-high heat. Fry potatoes and cauliflower separately until lightly browned, about 5 to 7 minutes each. Transfer to a bowl.
  • Heat oil in the skillet over medium heat. Add roasted cumin and saute for 1 minute. Stir in garlic and green chile pepper, saute for another minute. Add onion and ginger garlic paste, cook and stir until onion is translucent, about 5 minutes.
  • In a heated pan, soften tomato with a pinch of salt for about 5 minutes. Stir in chile powder, garam masala, turmeric, cumin, and coriander. Adjust flavor and add a hint of sugar if needed. Cook briefly for about 1 minute. Lower heat, pour in water, and simmer until flavors meld beautifully.
  • Gently add the set aside potatoes and cauliflower, then thoroughly combine them. Taste the dish and if necessary, sprinkle with lemon juice for a refreshing touch. Sprinkle in the fenugreek and simmer with a cover for about 1 minute.

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