Made with AI
Aloo Gobi
Ingredients
- potatoes400 g
- cauliflower florets400 g
- vegetable oil2 tbsp
- onion1 large
- garlic2 cloves
- ginger1 tbsp
- green chilies2 pieces
- ground cumin1 tsp
- ground coriander1 tsp
- ground turmeric0,5 tsp
- garam masala0,5 tsp
- canned tomatoes200 g
- salt1 tsp
- fresh cilantro1 tbsp
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the finely chopped onion and sauté until golden brown.
- 3
Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes.
- 4
Stir in the ground cumin, ground coriander, ground turmeric, and garam masala. Cook for 1 minute until fragrant.
- 5
Add the peeled and cubed potatoes and cauliflower florets to the pan. Stir well to coat the vegetables with the spices.
- 6
Pour in the canned tomatoes and add the salt. Mix well.
- 7
Cover the pan and cook on low heat for about 20-25 minutes, or until the potatoes and cauliflower are tender.
- 8
Stir occasionally to prevent sticking and ensure even cooking.
- 9
Once cooked, garnish with chopped fresh cilantro.
- 10
Serve hot with rice or naan.
