Ingredients
-
1
-
2
-
1
-
1/2
-
1
-
1
-
1 - 2
-
3/4
-
1
-
1
-
-
-
-
-
Directions
Aloo Gobi – Cauliflower and Potatoes, An Indian Classic, I have made this recipe twice now, with good results. The first time I made it almost exactly in accordance with the recipe – I omitted the fenugreek seeds since I didn’t have any at that time. It was very good, although my husband found it a little too spicy he always does – it’s his bad luck that I love curries! The second time, I looked at other similar recipes on this site, and added tomato sauce and garbanzos, as well as a couple of additional whole spices my poor husband!, Wow! I didn’t expect much from this dish. Even while I was cooking it I was skeptical. But it was incredible. New family favorite. Thanks!
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Steps
|
1
Done
|
Heat the Oil in a Large 12 to 14 Inch Skillet. |
|
2
Done
|
When the Oil Is Smoking, Scatter in the Fenugreek, Fennel, Cumin and Red Peppers. |
|
3
Done
|
Stir Once and Add the Cauliflower and Potatoes. |
|
4
Done
|
Stir Lightly Until Coated With Spices and Oil. |
|
5
Done
|
Turn Heat Down to Medium. |
|
6
Done
|
Add Turmeric, Ground Coriander, Salt and Pepper. |
|
7
Done
|
Saut For 810 Minutes. |
|
8
Done
|
Add Cup Water and Cover Immediately. |
|
9
Done
|
Turn Heat Very Low and Steam Vegetables For 7-10 Minutes Until Tender. |
|
10
Done
|
Sprinkle the Garam Masala Over the Vegetables, Stir Once and Serve. |
