Potato-Cauliflower (Aloo-gobi)

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Potato-Cauliflower (Aloo-gobi)

Whenever we have friends over we prepare this aloo-gobi dish. It is very quick to make, and tastes fabulous. Our non-vegan friends love this dish and it can be eaten by itself or with some naan or rice. We also like to add it to a bowl of steel-cut oatmeal. Yum!

Ingredients

1. Medium sized one cauliflower gobi

2. 2 medium sized potatoes

3. 1 medium size onion finely chopped

4. 1 tsp coriander powder

5. 1 tsp turmeric powder

6. 1 tsp chili powder

7. 1 tsp garam masala powder

8. 1 inch piece root ginger grated

9. 2 big cloves garlic minced

10. Green corriander leaves

Instructions

Cut the cauliflower into a little bigger than bite size pieces, microwave for 2 minutes.

Cut the potatoes into bite size pieces, microwave them covered in water for 7-10 minutes, and set aside.

Heat a non-stick pan. In the pan fry onions with 2 tablespoon of water.

Add all the spices, fry until the raw smell of spices(specifically turmeric) is all gone.

Cover pot and cook. Add a little more water if required.

Add the par-boiled cauliflower and potatoes, stir carefully, not to break, stir well to coat the vegetables with the spices, cook covered for 5 minutes.

Stir in between to avoid sticking to the pan.

Sprinkle the garam masala, mix well & cook covered for another 10 minutes.

Sprinkle with chopped corriander, and serve. Enjoy!

Recipe Notes

In this dish par-boiling the vegetables ahead helped cook with less water, keeping the vegetables crisp.