Gobi Aloo Indian Style Cauliflower With Potatoes Recipes

Steps:

• 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.
• 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.
• 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.
• Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Steps:

• Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.