Aloo Gobi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil (or ghee) in a large pan or Dutch oven over medium heat.

   Ca. 1 min.

   Kokkens note: Ensure the pan is hot enough before adding spices to prevent them from burning.

2. 2

   Add the mustard seeds and cumin seeds to the hot oil and let them splutter for about 30 seconds.

   Ca. 1 min.

3. 3

   Stir in the yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Stir occasionally to ensure even cooking and prevent burning.

4. 4

   Add the grated ginger and minced garlic, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Mix in the turmeric powder, coriander powder, and cumin powder, cooking for 30 seconds to toast the spices.

   Ca. 1 min.

   Kokkens note: Keep stirring to prevent the spices from sticking to the bottom of the pan.

6. 6

   Add the diced tomato and cook until it breaks down slightly, about 3-5 minutes.

   Ca. 4 min.

7. 7

   Stir in the cauliflower florets and diced potatoes, ensuring they are well coated with the spice mixture.

   Ca. 2 min.

8. 8

   Pour in the water and add the salt.

9. 9

   Cover the pan and reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.

   Ca. 20 min.

   Kokkens note: Check periodically and stir gently to prevent sticking. If it appears too dry, add a splash more water.

10. 10

    Remove the lid, stir in the garam masala, and cook uncovered for another 2-3 minutes to allow any excess moisture to evaporate.

    Ca. 3 min.

11. 11

    Garnish with fresh chopped cilantro before serving.