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Aloo Gobi Masala

Features

Vegetable dish, can be served as side dish or main dish

Ingredients  (Click here for measurement conversion)

Potaotes - 12 oz, diced

Cauliflower florets - 20 oz

Tomato - 1, large, diced

Onion - 8oz, finely chopped

Salt - to taste

Cayenne - to taste

Turmeric powder - 0.5 teaspoon

Basil leaves - 0.5 teaspoon

Cumin seeds - 1 teaspoon

Lemon juice - 1 oz

0.5-inch piece Ginger - 1 OR Ginger paste - 0.5 teaspoon

Garlic - 2 cloves

Vinegar - 2 oz

Canola Oil - 2 Tablespoons

Cilantro leaves - 4 oz, finely chopped

Jalapeno - 1, finely chopped

Green onions - 2, finely chopped

Olive oil - little

Method

• Boil potatoes and cauliflower florets in water with salt, cayenne, turmeric powder and half canola oil.

• Remove cauliflower florets as they will be cooked before the potatoes.

• The vegetables should be cooked but firm.

• Grind ginger and garlic.

• Mix chopped onion with basil, vinegar and olive oil.

• Marinate for 10-15 minutes.

• Heat the rest of the canola oil in a small wok.

• When hot, add the cumin seeds.

• Fry until light brown.

• Add the onions.

• Cook until opaque.

• Add ginger and garlic.

• Saute for a few minutes.

• Add the potatoes, cauliflower and the diced tomatoes.

• If the vegetables stick to the pan, sprinkle a little water to keep them moist.

• Simmer until vegetables are done.

• Garnish with chopped cilantro, lemon juice and sliced tomato before serving.

Comments

Serves - 2

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