Aarti Sequeira'S Aloo Gobi Recipe

Name: Aarti Sequeira'S Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup garlic clove, whole; 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices; 1/4 cup canola oil; 1/8 teaspoon hing; 2 tablespoons ginger-garlic paste (above) or 2 teaspoons grated ginger; 1 tablespoon ground coriander; 1/4 teaspoon turmeric; 1 cup water, divided; 2 tablespoons peanut oil; 1 large serrano pepper, split down the middle leaving halves attached; 1 teaspoon cumin seed; 1 small head cauliflower, cut into small florets; 1 russet potato, peeled and cut into 1/2-inch cubes; 1 pinch kosher salt; 2 tablespoons freshly minced cilantro leaves, to garnish

Servings: persons

1/2 cup garlic clove, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
1/8 teaspoon hing
2 tablespoons ginger-garlic paste (above) or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seed
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes
1 pinch kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish

1
For the ginger-garlic paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
2
For the aloo gobi: Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
3
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
4
Add the wet masala and hing (careful, it will also splutter).
5
Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
6
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
7
Garnish with cilantro and serve.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup garlic clove, whole, 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices, 1/4 cup canola oil, 1/8 teaspoon hing, and more.

Yes, Aarti Sequeira'S Aloo Gobi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aarti Sequeira'S Aloo Gobi

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