Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and cubed
- 1 small cauliflower, cut into florets
- 1/2 cup grated coconut
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 1/4 cup water
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns translucent.
3. Add coriander powder, turmeric powder, and red chili powder. Mix well.
4. Add cubed potatoes and cauliflower florets. Mix well.
5. Add salt to taste and 1/4 cup water. Mix well.
6. Cover the pan with a lid and let it cook for 10-12 minutes on medium heat or until the vegetables are cooked.
7. Once the vegetables are cooked, add grated coconut and mix well.
8. Cook for another 2-3 minutes on low heat.
9. Garnish with fresh coriander leaves and serve hot.
20-25 minutes
5. Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- You can use frozen grated coconut instead of fresh grated coconut.
- You can use frozen cauliflower instead of fresh cauliflower.
Variations:
- You can add peas or carrots to this recipe.
- You can add cashews or almonds for a crunchy texture.
Tips and tricks:
- Cut the potatoes and cauliflower into similar-sized pieces for even cooking.
- Use fresh coconut for the best flavor.
- You can adjust the amount of spices according to your taste.
Storage instructions:
- You can store the leftover Aloo Gobi with Coconut in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Aloo Gobi with Coconut in a pan on low heat until heated through.
Presentation ideas:
- Serve the Aloo Gobi with Coconut in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve the Aloo Gobi with Coconut with rice or naan bread.
Suggested side dishes:
- Raita (yogurt dip)
- Papad (crispy Indian crackers)
Troubleshooting advice:
- If the vegetables are not cooked, add a little more water and cook for a few more minutes.
Food safety advice:
- Make sure the vegetables are cooked properly before serving.
Food history:
- Aloo Gobi is a popular Indian dish made with potatoes and cauliflower. It is a vegetarian dish that is commonly served with rice or naan bread.
Flavor profiles:
- Aloo Gobi with Coconut is a spicy and flavorful dish with a hint of sweetness from the coconut.
Serving suggestions:
- Serve the Aloo Gobi with Coconut as a main dish for lunch or dinner.
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Region: Indian