Aloo Gobi Cauliflower And Potatoes Recipe

Ingredients for Aloo Gobi Cauliflower And Potatoes

• 1 medium head cauliflower, cut into florets
• Boiling Potatoes
• Vegetable Oil
• Fenugreek Seeds
• Fennel Seed
• Whole Cumin Seed
• Dried Hot Red Chili Pepper
• Ground Turmeric
• 1 tablespoon ground coriander
• Salt to taste
• Ground Pepper
• 1 teaspoon garam masala

How to Make Aloo Gobi Cauliflower And Potatoes

1. Heat 2 tablespoons of vegetable oil (or ghee) in a large 12-14 inch skillet over medium-high heat.
2. Once the oil is shimmering, add 1 teaspoon each of fenugreek seeds, fennel seeds, and cumin seeds, and 1/2 teaspoon of red chili flakes.
3. Stir for 30 seconds until fragrant.
4. Add the cubed potatoes and cauliflower florets to the skillet.
5. Stir gently to coat the vegetables evenly with the spices and oil.
6. Reduce heat to medium. Add 1 teaspoon turmeric powder, 1 tablespoon ground coriander, salt, and 1/4 teaspoon black pepper.
7. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
8. Pour in 1/2 cup of water, cover the skillet immediately, and reduce the heat to low.
9. Simmer for 7-10 minutes, or until the potatoes and cauliflower are tender and the sauce has thickened slightly.
10. Remove from heat and sprinkle 1 teaspoon of garam masala over the vegetables. Stir gently to combine.
11. Serve hot with rice or naan bread. Enjoy!