Prep 25 mins
Cook 35 mins
Rabia cooks for us and is a gem at her work. She taught me this easy recipe that I enjoy a lot today morning. Have this with roti and dahi boondhi on the side. Enjoy!
- Heat oil in a pot on medium flame.
- Add onions and stir-fry until pink and translucent.
- Add chopped ginger and stir-fry for 7 minutes.
- Fold in the potato cubes and stir-fry for 10 minutes.
- As the potato starts to soften, add the cauliflower florets(you may chop them small or big depending on how you like them). Mix well and allow to cook for 10 minutes on low flame.
- Add the dry masalas, salt and tomatoes.
- Mix thoroughly and allow to cook until the florets are just tender and tomatoes have softened.
- Garnish with corriander leaves and serve hot with rotis or naan or parathas and yoghurt.
I really liked it! I followed the recipe to the T the first time I made it. The 2nd time I added 1 1/2 tsp garam Marsala and 1 tsp cumin seeds. The taste turned out to be almost a little too much which goes to show that more is not always better. Thank you so much for posting this delicious recipe as it is!!!
Very good and flexible recipe. I'm sure it's much better with fresh... but you can get away with ground ginger. I also used tomato paste instead of fresh tomatoes (just our preference), adding some water to make it a little more sauce-y. Really enjoyed it!
I had high hopes for this recipe but it didn't work well for me. I wonder if adding the masalas so late affected the taste, because they tasted "raw". Perhaps I should have fried them after the onions. I enjoy Aloo Gobi but I'm afraid this isn't the recipe for us.