Punjabi aloo Gobi dry

#myrecipe

By Shaalini Shaalu

Jan, 29th

594

Servings

4 persons

Cook Time

20 minutes

Ingredients

11 - 13

Ingredients

Cauliflower
Potato
Oil
Hing
Cumin
Ginger garlic paste
Green chillies
Turmeric powder
Coriander powder
Salt
Corinader
Lemon
Kasuri methi

Instructions

In a non stick large heavy bottom saucepan heat the oil over a medium flame. Add the hing and cumin seeds. Fry for a minute followed by the ginger paste and slit green chillies. Fry for 20 seconds and add the turmeric and coriander powder frying for a few seconds Add the cauliflower florets and season to taste. Stir well over a medium heat for a minute making sure the florets are coated in the spices well Add 50mls water and stir. Turn the heat to a low setting and cook for 15-17 minutes with a lid on. Make sure to stir halfway through cooking. Add the boiled potatoes and mix well. Garnish with coriander, lemon juice, kasoori methi. Stir well and turn the heat off keep warm with a lid on for a few minutes. Serve warm with chapattis.

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