WebInstructions. Heat the oil in a kadai and fry the onion till translucent. Add the cumin seeds and garlic garlic and whole dry red chili. Throw in the potatoes, cumin …
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WebDrain water from potatoes and add to the pan followed by cauliflower and saute on a medium flame for 2-3 minutes. Add turmeric powder, salt and mix well. Close …
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WebHeat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes. Fry on medium-low flame for 7-8 minutes till …
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Aloo gobi (spiced potatoes and cauliflower) is one of my favourite Indian dishes. Serve this as a main meal, or as part of a delicious dinner spread. Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook onions for 6-8 minutes or until golden.
This Cauliflower and Potato Curry (also known as Aloo Gobi) is a delicious and filling budget friendly vegan curry. Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened. Add the curry powder and chilli powder. Stir and cook for a further minute.
I can’t guaranteed that this Cauliflower and Potato Curry is as authentic as traditional Aloo Gobi Masala, but I really did my best to honour it. Think creamy, deliciously seasoned and loaded with so much flavour. The cauliflower and potatoes soak the sauce right up and are the perfect vessel for it.
Achari Aloo Gobi sabzi is a simple cauliflower recipe in which cauliflower and potatoes are cooked with pickling spices in mustard oil. Achari aloo gobhi tastes slightly different from regular aloo gobi sabzi. It is cooked in mustard oil and Indian pickling spices which makes the sabzi more spicy and tangy in taste just like a pickle.