Ingredients with Measurements:
- 2 cups cauliflower florets
- 2 cups diced potatoes
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1/4 cup water
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Spatula or wooden spoon
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add cumin seeds and let them splutter for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic, grated ginger, and chopped green chili. Sauté for 1-2 minutes.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
7. Add diced potatoes and cauliflower florets. Mix well to coat the vegetables with the spice mixture.
8. Add 1/4 cup water and cover the skillet with a lid. Cook for 15-20 minutes or until the vegetables are tender.
9. Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 21g
Protein: 3g
Sodium: 300mg
Fiber: 4g
Substitutions for ingredients:
- You can use frozen cauliflower florets instead of fresh ones.
- You can use sweet potatoes instead of regular potatoes.
- You can use canned diced tomatoes instead of fresh ones.
Variations:
- You can add peas or carrots to the recipe for added nutrition and flavor.
- You can add paneer (Indian cottage cheese) or tofu for a vegetarian protein source.
- You can add chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces for even cooking.
- You can adjust the spice level by adding more or less green chili.
- You can add a splash of lemon juice for a tangy flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro leaves for added color and flavor.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Raita (yogurt-based side dish)
- Papadum (thin, crispy Indian crackers)
- Chutney (spicy or sweet sauce)
Troubleshooting advice:
- If the vegetables are not cooked through, add a splash of water and cook for a few more minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Aloo Gobi Masala is a popular vegetarian dish from the Indian subcontinent.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian