Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and cubed
- 1 small cauliflower, cut into florets
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 2 tbsp vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add cumin seeds and let them splutter for a few seconds.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and grated ginger and sauté for a minute.
5. Add all the spices - coriander powder, turmeric powder, garam masala, and red chili powder. Mix well.
6. Add cubed potatoes and cauliflower florets. Mix well to coat them with the spice mixture.
7. Add salt to taste and mix again.
8. Cover the skillet or wok with a lid and let the vegetables cook for 15-20 minutes, stirring occasionally.
9. Once the vegetables are cooked, remove the lid and let any excess moisture evaporate.
10. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 22g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or yams.
- Cauliflower can be substituted with broccoli or green beans.
- Vegetable oil can be substituted with any other cooking oil.
Variations:
- Add a can of chickpeas for extra protein.
- Add diced tomatoes for a tangy flavor.
- Add a tablespoon of lemon juice for a citrusy flavor.
Tips and tricks:
- Cut the potatoes and cauliflower into similar-sized pieces for even cooking.
- Don't overcook the vegetables, as they can turn mushy.
- Use fresh spices for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Spiced Aloo Gobi in a large serving bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side of cucumber raita for a cooling effect.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber raita
Troubleshooting advice:
- If the vegetables are sticking to the skillet or wok, add a splash of water to create steam and prevent sticking.
- If the vegetables are not cooking evenly, cut them into smaller pieces.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Aloo Gobi is a popular Indian dish that originated in the Punjab region. It is a vegetarian dish that is typically served with rice or bread.
Flavor profiles:
The Spiced Aloo Gobi has a warm and spicy flavor with a hint of sweetness from the potatoes.
Serving suggestions:
Serve the Spiced Aloo Gobi as a main dish for lunch or dinner.
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Region: Indian