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Aloo Gobi (Gluten-free)

delishar
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Servings 4

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

Instructions
 

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