Aloo Gobhi Good Recipes

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Aloo Gobhi

"This is a very conventional Punjabi sabji. I have eaten aloo gobhi in many homes and eating places, and like most homey dishes, I have by no means eaten two variations that taste the identical. This is my recipe for making aloo gobhi."

Ingredients :

2 tablespoons vegetable oil
1 huge onion, sliced thin
four cloves garlic, minced
1 tablespoon minced fresh ginger root
10 sprigs clean cilantro, stems and leaves separated and minced
2 inexperienced chile peppers, sliced into skinny jewelry
half teaspoon ground turmeric
1 tomato, chopped
2 potatoes, peeled, halved, and sliced
1 massive head cauliflower, reduce into small florets
1 teaspoon ground cumin
1 teaspoon ground coriander
half teaspoon garam masala
half teaspoon ground pink pepper
1/2 teaspoon white sugar
salt to flavor
half cup water
2 tablespoons tomato puree

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Heat the oil in a massive skillet over medium warmness. Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about five mins. Stir the cilantro stems, inexperienced chiles, and turmeric into the aggregate. Mix the tomato into the mixture and retain cooking till the tomatoes are softened. Add the potatoes; cook and stir until the potatoes are absolutely coated in the aggregate. Fold the cauliflower florets into the combination; season with the cumin, coriander, garam masala, ground pink pepper, sugar, and salt. Pour the water over the aggregate and stir till calmly mixed.
Bring the mixture to a boil; cowl, lessen heat to medium-low, and cook until the potatoes and cauliflower are smooth but now not delicate, about 20 mins. Taste for preferred seasoning. If you feel the sabji isn't always tart sufficient, add the tomato puree. Garnish with the cilantro leaves to serve.

Notes :

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