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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Potato and Cauliflower Curry (Aloo Gobi)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 800 g (6.5 ea.) medium tomatoes, diced or puréed
  • 2 big cauliflower cut into chunks
  • 4–5 potatoes, peeled and cut into cubes
  • 1 lemon, juiced
  • 3–5 tablespoons of ghee or vegetable oil
  • 1 teaspoon cumin seeds (jeera)
  • 5 tablespoons salt
  • 1 tablespoon ground curcuma (turmeric)
  • 2 tablespoons ground coriander
  • 1–2 tablespoons ground chilli
  • 2–4 tablespoons garam masala
  • 5 sprigs of mint

Method

  1. Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)
  2. Add cumin seeds and wait until they turn a light brown color.
  3. Add the spices (except for garam masala) and the tomatoes.
  4. When the mixture turns oily, add the vegetables.
  5. Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
  6. Add the garam masala, mint, and lemon juice.