Aloo Gobi Curried Cauliflower And Potatoes
Serving Size : 5
Ingredients for prepare Aloo Gobi Curried Cauliflower And Potatoes
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | hot green chiles - minced |
| 1 | 1/2" piece | ginger root |
| 1 | tablespoon | cumin seeds |
| 1 | tablespoon | black mustard seeds |
| 4 | tablespoons | ghee or oil |
| 3 | medium | potatoes - diced |
| 1 | medium | cauliflower - cut into florets |
| 2 | medium | tomatoes - diced |
| 1/2 | teaspoon | turmeric |
| 2 | teaspoons | coriander |
| 1/2 | teaspoon | garam masala |
| 1 | tablespoon | brown sugar - optional |
| 1 | tablespoon | salt |
| 3 | tablespoons | coriander - (cilantro), coarsely |
recipe Aloo Gobi Curried Cauliflower And Potatoes
Combine chiles, ginger, cumin seeds and mustard seeds in a small bowl. Heat
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ghee in a large pot. When hot, add the spices. When the mustard
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seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so. Add the
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tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix
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well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
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Top with remaining coriander and serve.
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