Monday, 19 January 2009

Aloo Gobi ( dry potato and cauliflower curry)

Aloo Gobi

400gms cauliflower, cut into large florets
4 large potatoes peeled and quartered
1 small onion, chopped
1 clove garlic, chopped
Half inch ginger, grated
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tbsp oil
Fresh coriander
Salt to taste


Heat the oil and fry the onion, garlic and ginger. Throw in the potatoes, all the powders apart from the garam masalas, add a tiny bit of water, cover the pot and cook the potatoes.
Don’t add too much water but make sure there is just enough to cook the potatoes.
When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower.
Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.
It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked.
Add salt and sprinkle garam masala and fresh coriander to finish.

serve with my chappatis with butter on them


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