Recipe serves: 4

Aloo gobhi masala

Ingredients
 
2 each peeled medium potatoes, large bite size pieces
½ medium cauliflower, separated into florets
 
1 Tbsp oil
1½ tsp serrano chili, minced (with seeds)
1 tsp ginger, minced
1 tsp 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


Background:
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


Alternatives:
  • Use 8 oz tomato sauce can instead of
    the fresh tomatoes


Related recipe:
  1. basmati rice