Recipe serves: 4

Aloo gobhi masala

2 each peeled medium potatoes, large bite size pieces
½ medium cauliflower, separated into florets
1 Tbsp oil
1 each serrano chili, minced
1 tsp ginger, minced
1 each large garlic clove, minced
½ tsp whole coriander
¼ each large onion, chopped
2 each campari tomato, diced
½ tsp cumin powder
½ tsp turmeric powder
½ tsp coriander powder
1 Tbsp chicken soup powder
1 cup hot water

Preparation steps:
  1. Heat a heavy wok-like pan. Add oil, serrano chili, ginger, garlic the the whole coriander. stir with a wooden spoon for 1 minute.
  2. Add the onion and stir fry for about 3 minutes until the onion becomes light golden color.
  3. Add the tomatoes, cumin powder, turmeric powder and coriander powder.
  4. In a cup mix the chicken soup powder with hot water and add the liquid to the pan.
  5. Add the potatoes and cauliflower. Cover and simmer for 16 minutes.

Serving: With basmati rice.
Picture of recipe

This recipe in based on a recipe I learned
from the chef at the Crowne Plaza at Pune, India.

Take note!
  • ½ medium cauliflower = 1 lbs cauliflower

Related recipe:
  1. basmati rice