This version of Aloo Gobi uses mustard seeds to give it a kick.
- PREP TIME: 15 mins
- COOK TIME: 45 mins
- SERVINGS: 4 persons
- 1 small cauliflower
- 2 potatoes, chopped into squares
- 2 tablespoon mustard oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 medium tomatoes, peeled & chopped
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 chilli, finely chopped
- 1 teaspoon dried fenugreek
- 1 teaspoon garam masala
- Handful chopped fresh coriander
- 1. Cut the cauliflower florets, wash them and then drain. Leave to dry.
- 2. Heat the oil in a pot or karahi and add the mustard seeds. Once they splutter, add the cumin seeds. Saute for 15 – 30 seconds.
- 3. Add garlic and sauté for a minute till garlic is light golden.
- 4. Add onions and sauté for about ten minutes till onions are translucent and light golden from edges.
- 5. Once onions are light golden, add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
- 6. Cook for 10-15 minutes stirring occasionally until tomatoes are tender. Mash them with the spoon so it creates a thick chunky sauce.
- 7. Reduce heat to low. Add potatoes and cover the lid. Cook for 10 minutes, stirring occasionally.
- 8. Add the cauliflower florets, give it a stir then close the lid again. Reduce heat to simmer and leave to cook for 20 – 25 minutes till tender. Stir once or twice and add a little bit of water if you feel the vegetables are sticking to the bottom of the pan.
- 9. Garnish with garam masala and fresh coriander before serving.
Notes:Photo Credits: Ristoranteindianoashoka