Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, potato & cauliflower curry (aloo gobi). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
From Roast Potatoes To Mash Find A Huge Selection Of Recipes The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of. The British potato season begins in April with waxy Jersey Royals, which continue into June.
Potato & cauliflower curry (Aloo Gobi) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Potato & cauliflower curry (Aloo Gobi) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have potato & cauliflower curry (aloo gobi) using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato & cauliflower curry (Aloo Gobi):
- Get 3 cups chopped medium cauliflower florets (washed & drained)
- Get 2 medium sized potatoes cut into chunk size (peel & wash)
- Get 1 large onion thinly slice
- Prepare 2 large fresh tomatoes chopped or half can of tomato
- Take 1 tsp crushed ginger & garlic or paste
- Take 1/2 tsp kashmiri red chili powder
- Prepare 1 tsp red chilli powder or to taste
- Prepare 1/4 tsp turmeric powder
- Take to taste Salt
- Take 1/4 tsp garam masala powder for sprinkle
- Take 1/2 tsp crushed kasuri methi (dry fenugreek leaves)
- Get 4 Tbsp oil
- Make ready 1/2 cup boil water
- Get Fresh coriander & green chillies
These potato cakes are not sweet cakes, they are however an excellent way to use up leftover mashed potatoes! Serve hot with a little butter with fried eggs, baked beans, or even with a nice steak! Chunks of warm potato tossed with cumin, turmeric and curry powder.. A perennial plant in the nightshade family that was first cultivated in South America and is widely grown for its starchy edible.
Instructions to make Potato & cauliflower curry (Aloo Gobi):
- Heat oil in a pan add onion slices and fry till nice colour in golden. - Add ginger & garlic fry well for a few seconds.
- Add all spices then add 1/2 a cup boiled water and fry well 2-3 minutes. - Keep stirring often so that the masala does not stick to the pan. - Add tomatoes fry well till all tomatoes get soft.
- Add the cauliflower and the potatoes. Stir well about 5-6 minutes. - Then pour 1/2 a cup boiled water. - If the cauliflower takes less time to cook, then add less water. - - Turn the heat slow. Sprinkle garam masala powder Cover and cook the curry till the veggies are done but not falling apart. Stir for a few times when the veggies are simmering.
- Garnish with green chill & coriander. - Serve with, roti, naan or rice.
Chunks of warm potato tossed with cumin, turmeric and curry powder.. A perennial plant in the nightshade family that was first cultivated in South America and is widely grown for its starchy edible. Potatoes can be successfully grown in containers. Potato blackleg: Potato blackleg is a common bacterial disease which causes black rotting at the stem base. Initial infections cause stunted growth and yellowing stems.
So that is going to wrap it up with this special food potato & cauliflower curry (aloo gobi) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
