Aloo Gobi Dry
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Aloo Gobi Dry

A simple combination of cauliflower and potatoes which is a good accompaniment for rice and rotis.

Meenakshy Ramachandran

Ingredients

4-serving
  1. 1 Cup Cauliflower Florets
  2. 1 Potato
  3. 1/2 Onion
  4. 1 Teaspoon Ginger Garlic Paste
  5. 1 Teaspoon Kasuri Methi
  6. 1 Teaspoon Cumin Seeds
  7. 1/2 Teaspoon Asafoetida
  8. 3 Green Chillies
  9. 1/2 Teaspoon Turmeric powder
  10. 1 Teaspoon Red Chilli Powder
  11. 1/2 Tablespoon Coriander Powder
  12. 1 Teaspoon Garam Masala
  13. 1 Teaspoon Oil
  14. 1 Sprig Coriander Leaves
  15. To Taste Salt
  16. 1 Teaspoon Lemon Juice

Method

20 mins
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    Heat oil in a pan. Add cumin seeds and asafoetida to it. When they change colour, add chopped onions to it.

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    When the onions turn golden brown in color, add ginger garlic paste, green chillies and crushed kasuri methi. Stir well.

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    Add turmeric powder, red chilli powder, coriander powder and garam masala and mix well.

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    Add potato cubes to the above mixture and allow it to cook for 5 minutes by stirring.

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    Add cauliflower florets and mix well. Add salt to it. Under low flame and with occasional stirring, cook the vegetables for 10 minutes.

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    When the vegetables are cooked, turn off the flame. Add lemon juice to it and mix well. Garnish with coriander leaves. Serve hot.

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