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1/2 teaspoon cumin seed

1 teaspoon ginger paste

2 serrano chile peppers, minced

1/2 teaspoon garam masala

1/2 head cauliflower, cut into florets

1/2 teaspoon cayenne pepper

2 medium baking potatoes, peeled and cut into 1 inch pieces

3 tablespoons vegetable oil, divided

1 small onion, quartered then sliced

1 teaspoon salt

2 teaspoons ground coriander

1/4 teaspoon paprika

1/2 teaspoon turmeric powder

2 teaspoons lemon juice


Step 1

Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.

Step 2

Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.