Indian Potatoes and Cauliflower (Aloo Gobi)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.'}

📊 Nutrition Facts

Per serving (4 servings total)