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PrintALOO GOBI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the potatoes in their skins in a saucepan of boiling water for 20 minutes. Drain, then soak in cold water for 30 minutes.
- Peel it and cut into cubes.
- Divide the cauliflower into florets and blanch in a large saucepan of boiling salted water for 3 minutes. Drain and plunge into iced water to prevent further cooking, then drain again.
- Heat the oil in a pan. Add the mustard seeds, then the cumin seeds.
- Remove from the heat and add the garlic and chillies. Return to a low heat and cook, stirring, until the garlic has a light brown tinge.
- Stir in the turmeric, followed by the cauliflower and the potatoes. Add the salt, increase the heat slightly and cook, stirring, until the vegetables are well blended with the spices and heated through.
- Stir in the coriander, remove from the heat and serve immediately.
INGREDIENTS
- 500 grams potatoes
- 2 small cauliflowers
- 4 tablespoon Cooking oil
- 2 teaspoon black or brown mustard seeds
- 2 teaspoon cumin seeds
- 8 large garlic cloves, lightly crushed, then chopped
- 4 green chillies, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 4 tablespoon chopped fresh coriander
4 comments for “Aloo Gobi”
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