RECIPE OF ALOO GOBI - Chef Rodricks
2 Cloves of Garlic (Chopped)
1 Inch ginger Julienne
2-3 pieces of green Chilli
3 Tablespoon oil
half teaspoon turmeric powder
half teaspoon red chilli powder
half teaspoon coriander powder
half teaspoon amchur powder
half teaspoon garam masala
one pinch of asafoetida
1 teaspoon Cumin Seeds
1 big cauliflower (Florets)
2 pieces potato cut into cubes
Salt to taste
1 Tomato cut into cubes
1 Onion Chopped
and some Cilantro for garnishing
Heat the Oil in a pan add asafoetida, add cumin seeds, then add the onion.
Cook till the onion is soft but not brown.
Then put garlic, saute it for 2 mins and add turmeric powder and cook.
Then add potatoes and sprinkle salt. Cover the pan and cook the potato in a slow flame for 10 mins.
Add the cauliflower and cook on a slow flame until the potato and cauliflower is 80% done.
Now add the coriander powder, amchur powder, red chilli powder and tomatoes.
Stir it nicely so that all the ingredients are spread evenly, then cover it for another 8-10 mins till it is fully cooked. Garnish it with julienne ginger and chopped cilantro.
2 Cloves of Garlic (Chopped)
1 Inch ginger Julienne
2-3 pieces of green Chilli
3 Tablespoon oil
half teaspoon turmeric powder
half teaspoon red chilli powder
half teaspoon coriander powder
half teaspoon amchur powder
half teaspoon garam masala
one pinch of asafoetida
1 teaspoon Cumin Seeds
1 big cauliflower (Florets)
2 pieces potato cut into cubes
Salt to taste
1 Tomato cut into cubes
1 Onion Chopped
and some Cilantro for garnishing
Heat the Oil in a pan add asafoetida, add cumin seeds, then add the onion.
Cook till the onion is soft but not brown.
Then put garlic, saute it for 2 mins and add turmeric powder and cook.
Then add potatoes and sprinkle salt. Cover the pan and cook the potato in a slow flame for 10 mins.
Add the cauliflower and cook on a slow flame until the potato and cauliflower is 80% done.
Now add the coriander powder, amchur powder, red chilli powder and tomatoes.
Stir it nicely so that all the ingredients are spread evenly, then cover it for another 8-10 mins till it is fully cooked. Garnish it with julienne ginger and chopped cilantro.
