Vegetable dish, can be served as side dish or main dish
Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for Aloo Gobi
Cauliflower - 1
Potatoes - 4
Oil - 0.25 cup
Cumin seeds - 1 teaspoon
1-inch stick ginger - 1
Garlic - 3 cloves
Turmeric - 0.75 teaspoon
Red chilli powder - 1 teaspoon
Tomatoes - 3
Garam masala - 1 teaspoon
Coriander powder - 2 teaspoons
Method for Aloo Gobi
Cut cauliflower into flowerets.
Heat oil in a saucepan and saute cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes.
Stir for few minutes un til the potatoes are slightly fried.
Add turmeric and chilli powder, and stir again.
Add tomatoes and cook over low heat for about 5 minutes.
Add cauliflower and cook on high heat for about a minutes.
Lower heat, cover and let cook for about 15 minutes.
Curry should be damp-dry.
Serve hot with plain white rice, naan or chapati.