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Aloo Gobi (Potato
Cauliflower Vegetable)
Ingredients
1 medium cauliflower
2 potatoes, boiled &
peeled
1 tbsp. coriander finely chopped
1 green chillies
1
onion finely chopped
1/4 tsp. turmeric powder
1/2 tsp. dhania
powder
1 tsp. lemon juice
2 tbsp. curds
1/2 tsp. cumin
seeds
3 tbsp. oil or ghee
Blend to a paste:
2 tbsp. coconut grated
1/4
cup coriander chopped
3 green chillies
1/2 tsp. ginger grated
1
tsp. garlic grated
1 onion
1/2 tsp. wheat flour
Method
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Break cauliflower into
florettes.
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Simmer in boiling water for 3-4 minutes.
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Drain, keep aside.
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Chop potatoes into medium chunks.
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Heat oil in a pan, add cumin seeds, allow to splutter.
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Add onion and green
chilli, saute till pink.
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Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
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Add curds, stir continuously, till boiling resumes.
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Add potatoes, cauliflower, cook till gravy thickens.
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Stir occasionally to avoid burning.
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When gravy is thick and oil separates, add lemon juice and it is done .
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Garnish with coriander, serve hot with
parathas.
Making time: 25 minutes
Makes:
3
servings
Shelflife: Best fresh.
Source:
bawarchi.com
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