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Aloo Gobi recipe (Lunch)

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    Source: www.dishbase.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B6, H, C
    MineralsNatrium, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 Yukon gold potatoes , cut into 1/2 cubes

    2. 2 onions , minced

    3. 1 head cauliflower florets, cut up

    4. 1 chili, minced

    5. 1 tablespoon grated ginger

    6. 1 tablespoon grated garlic

    7. 2 tablespoons vegetable oil

    8. 1 tablespoon lemon juice

    9. cups green peas

    10. 2 teaspoons honey

    11. 2 teaspoons garam masala

    12. 2 teaspoons kosher salt

    13. 1 teaspoon whole cumin seeds

    14. 1 teaspoon mustard seeds

    15. teaspoons turmeric 1/2

    16. teaspoons whole cloves 1/2

    17. cups water

    18. some cilantro

    Instructions Jump to Ingredients ↑

    1. Heat heavy-bottomed pot over medium heat until very hot and add the oil.

    2. Add the mustard seeds, cumin and cloves and stir until the spices begin to crackle.

    3. Add the ginger and garlic and fry until fragrant then add the onion.

    4. Fry this mixture until the onions are soft and just starting to turn brown, then add the chili, garam masala, turmeric, salt, honey, water and potatoes.

    5. Cover and simmer over medium low heat for 10 minutes, add the cauliflower and cook until everything is tender, another 30-40 minutes.

    6. Add the lemon juice and peas at the very end and serve the Aloo Gobi garnished with cilantro alongside some basmati rice and raita.

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