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Shilpa

Aloo Gobi Dry Recipe - Potato Cauliflower

Aloo Gobi Dry Recipe - Potato Cauliflower is perfectly tender and full of amazing flavor. You are going to love how easy it is to make this stellar side dish! The cauliflower in this recipe is cooked until it’s tender but still in possession of a little crunch. This dish is usually served hot with a side of rice or roti.
 
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Side Dish
Cuisine: Indian Food
Ingredients Method

Ingredients
  

  • 1/4 head cauliflower, 250 grams (2 cups chopped)
  • 1 potato, medium (150 grams) ( 1 cup chopped)
  • 4 tbsp oil
  • 1/4 tsp cumin seeds      (jeera)
  • 1/2 onion (1/2 cup chopped)
  • 3/4 tsp salt
  • 1/4 tsp ground turmeric      (haldi)
  • 1/4 tsp ground cumin       (jeera powder)
  • 1 tsp ground coriander        (dhaniya powder)
  • 2 serrano peppers (hari mirch)
  • 1/2 tbsp ginger, minced
  • 1/4 tsp crushed red pepper
  • 1/4 cup cilantro leaves

Method
 

Prep
  1. Rinse and chop the cauliflower florets into bite size pieces. Rinse and chop the onions finely. Rinse, peel and chop the potatoes to wedges. Slit the serrano peppers but keep them intact.
Cook
  1. When you are ready to cook in a large, heavy-bottom skillet/pot, heat oil over high heat. Next add in cumin seeds.
  2. When the cumin seeds splutter add in chopped onions.
  3. Let the onions saute until golden brown and keep stirring intermittently.
  4. Next add in chopped cauliflower and potatoes and stir well. Next add in salt and stir.
  5. Add in ground turmeric, ground cumin, ground coriander powder, slit serrano peppers, and minced ginger. Stir. Furthermore add in crushed pepper and stir.
  6. Cover and reduce the heat to low. Cook on low heat for 10 to 12 minutes or until the potatoes and cauliflower are cooked. Finally garnish with cilantro.