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delishar

Aloo Gobi (Gluten-free)

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Servings: 4
Ingredients Method

Ingredients
  

  • 2 potatoes cubed
  • 350 g-400g cauliflower florets
  • 1 to mato diced
  • 1 small yellow onion diced
  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 1 tsp dried fenugreek leaves Methi leaves
  • 3 tbsp ghee
  • 1/4 cup water
Whole spices
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 15 curry leaves
Spice mix
  • 1 tsp paprika powder
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp coriander powder
  • 1/4 to 1/2 tsp chilli powder optional
  • 1/2 tsp garam masala
  • 1 tsp salt
To garnish
  • Coriander leaves

Method
 

  1. Melt ghee over medium heat, and add whole spices to pop.
  2. Add onion and cook until soften, then add in tomato.
  3. Continue to cook until you get a chunky paste like consistency.
  4. Turn heat up to medium high, and add in potatoes to fry for 5 minutes.
  5. Add garlic, ginger, spice mix, and cauliflower.
  6. Toss to combine.
  7. Add water, reduce heat to medium, and cover to steam for 8-10 minutes.
  8. Check to make sure bottom not burn. Add water or reduce heat if needed.
  9. Remove cover, add fenugreek leaves, and stir-fry for another 10 minutes until any remaining sauce is dry and vegetables are tender.
  10. Remove from heat, garnish and serve.