Ingrédients pour Aloo Gobi
- 2 tablespoons vegetable oil
- 1 large onion
- 1/4 cup fresh coriander (stalks) and 2 tablespoons fresh coriander (leaves)
- 2-3 fresh green chilies
- 1 medium head cauliflower
- 2 medium potatoes
- 1 cup diced tomatoes
- 1 inch fresh ginger
- 2 cloves fresh garlic
- 1 teaspoon cumin seed
- 2 teaspoons ground turmeric
- 1 teaspoon salt
- 2 teaspoons garam masala
- 1/2 cup water
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Comment préparer Aloo Gobi
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat.
- Add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds.
- Add 1 large finely chopped onion and cook until soft, golden, and translucent (about 5-7 minutes), stirring occasionally.
- Add 1/4 cup chopped coriander stalks, 2 teaspoons of turmeric powder, and 1 teaspoon of salt. Stir well and cook for another minute.
- Add 2-3 finely chopped green chilies and 1 cup of chopped tomatoes. Stir and cook for 5 minutes until tomatoes soften.
- Add 1 inch of grated ginger and 2 minced garlic cloves. Mix thoroughly and cook for 1 minute more.
- Add 2 medium cubed potatoes and 1 medium head of cauliflower florets to the saucepan. Stir to coat with the sauce.
- Pour in 1/2 cup of water (or more if needed) to create a simmering sauce. Ensure potatoes and cauliflower are mostly submerged.
- Cover the saucepan and let it simmer for 20 minutes, or until potatoes and cauliflower are tender.
- Stir in 2 teaspoons of garam masala.
- Garnish with 2 tablespoons of freshly chopped coriander leaves.
- Turn off the heat, cover, and let the Aloo Gobi rest for at least 10 minutes before serving. This allows the flavors to meld together.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
5g
Carbs
11g
