Aloo Gobi – Best Indian Cooking

Best Indian Cooking


Aloo Gobi


1/4 cup ghee or coconut oil
1/2 tsp cumin seed
1/2 tsp brown mustard seed
1 large yellow onion, finely chopped
5 cloves of garlic, finely chopped
2 tbsp gingerroot, finely chopped
1 lb red skinned potatoes , peeled and cut into 2-inch chunks
1 small head of cauliflower, broken into medium-sized florets
1/2 cup fresh cilantro leaves, chopped
1 tbsp ground coriander
1 tsp ground cumin
1 tsp Kosher salt or sea salt
1/2 to 1 tsp cayenne pepper
1/2 tsp turmeric
3/4 cup water
2 medium tomatoes, chopped


Heat ghee or coconut oil in a large pot over medium-high heat. Add cumin seed and mustard seed and sizzle for 30 seconds.Add onion, garlic and gingerroot and sauté about 5 minutes or until onion is golden brown. Add potatoes and continue to sauté for another 2-3 minutes. Reduce heat to medium, cover and cook 5 more minutes.Add cauliflower, cilantro and all spices and sauté for 2 more minutes. Add water, cover and cook for about 8 minutes or until cauliflower is tender but not mushy.Add chopped tomatoes and cook until the tomatoes are heated through, about 2-3 minutes.Serve.

Categories:   Vegetarian Recipes


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