Aloo Gobi
Potato and cauliflower cooked separately then combined in a dry onion-tomato masala — real aloo gobi has no pooling gravy, and the cauliflower should hold its shape, not turn to mush.
Vegan
Ingredients
- 3 potatoes, cubed
- 1 head cauliflower, cut into florets
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1-2 green chilies, minced
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt, to taste
- Chopped cilantro, to garnish
Steps
- Parboil the potato cubes until just tender, and separately blanch the cauliflower florets until just crisp-tender. Drain both and set aside.
- Heat the oil and fry the cumin seeds until fragrant.
- Add the onion and cook until golden, then stir in the ginger-garlic paste and green chilies.
- Add the tomatoes, turmeric, and coriander, and cook until the tomatoes break down.
- Add the parboiled potatoes and blanched cauliflower, tossing gently to coat in the masala without breaking them up.
- Cook uncovered over medium heat for 8-10 minutes, stirring occasionally, until dry and lightly browned in spots.
- Stir in the garam masala and kasuri methi, season with salt, and garnish with cilantro.