Malaysian•healthy
Aloo Gobi (Gluten-free)
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 potatoes (cubed)
- 350 g-400g cauliflower florets
- 1 to mato (diced)
- 1 small yellow onion (diced)
- 2 tsp grated garlic
- 2 tsp grated ginger
- 1 tsp dried fenugreek leaves (Methi leaves)
- 3 tbsp ghee
- 1/4 cup water
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 15 curry leaves
- 1 tsp paprika powder
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1/2 tsp coriander powder
- 1/4 to 1/2 tsp chilli powder (optional)
- 1/2 tsp garam masala
- 1 tsp salt
- Coriander leaves
Instructions
- 1
Melt ghee over medium heat, and add whole spices to pop.
- 2
Add onion and cook until soften, then add in tomato.
- 3
Continue to cook until you get a chunky paste like consistency.
- 4
Turn heat up to medium high, and add in potatoes to fry for 5 minutes.
- 5
Add garlic, ginger, spice mix, and cauliflower.
- 6
Toss to combine.
- 7
Add water, reduce heat to medium, and cover to steam for 8-10 minutes.
- 8
Check to make sure bottom not burn. Add water or reduce heat if needed.
- 9
Remove cover, add fenugreek leaves, and stir-fry for another 10 minutes until any remaining sauce is dry and vegetables are tender.
- 10
Remove from heat, garnish and serve.