Provider Farm

From our fields, for your family

Aloo Gobi

This is a delicious vegetarian entree that everyone will enjoy!
  • 2 potatoes, medium, sliced or cubed
  • 1 cauliflower, medium, cut into small florets
  • 1 onion, medium, chopped
  • 2 tomatoes, medium, chopped
  • ½ teaspoon cumin seeds
  • 1.5 teaspoons ginger-garlic paste, or sub in chopped garlic and ginger
  • ½ teaspoon turmeric powder
  • ½ teaspoon dry mango powder (amchur), or sub in a squeeze of lime to taste
  • ¼ teaspoon red chili powder or to taste
  • ¼ teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 3-4 teaspoons oil
  • 2 tablespoons chopped cilantro
  • salt, to taste

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
Drain on a tissue paper and set aside.
In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
Add the onions and cook for 2 minutes till translucent.
Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
Add the chopped tomatoes and cook for 2 minutes till they are little soft.
Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder). If using lime juice, add towards end of preperation of dish.
Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix.
Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.
Garnish with some more coriander leaves and serve hot with any Indian bread.