Difference between revisions of "Aloo gobi"

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(Created page with "Difficulty: 2/5 Preparation and cooking time: 50 minutes Servings: 4 Ingredients: *600g cauliflower florets *450g cubed potatoes *5 chopped tomatoes *2 sliced onions *6 mi...")
 
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Ingredients:
 
Ingredients:
  
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FOR THE GINGER-GARLIC PASTE
 +
*6 minced garlic cloves
 +
*2.5cm x 2.5cm minced ginger
 +
*1 chopped tomato
 +
 +
FOR THE CURRY
 
*600g cauliflower florets
 
*600g cauliflower florets
 
*450g cubed potatoes
 
*450g cubed potatoes
*5 chopped tomatoes
+
*4 chopped tomatoes
 
*2 sliced onions
 
*2 sliced onions
*6 minced garlic cloves
 
*2.5cm x 2.5cm minced ginger
 
 
*1 tsp cumin seeds
 
*1 tsp cumin seeds
 
*1 tsp coriander powder
 
*1 tsp coriander powder
 
*1 tsp turmeric powder
 
*1 tsp turmeric powder
*1/2 red chili powder
+
*1/2 tsp cayenne powder
 
*1/2 tsp garam masala  
 
*1/2 tsp garam masala  
 
*1 tsp extra-virgin olive oil
 
*1 tsp extra-virgin olive oil
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Instructions:
 
Instructions:
 
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*Blend the ingredients of the ginger-garlic paste with an immersion blender.  Set aside.
*In a large-sized pot, steam the cauliflower florets for 3 minutes.  Add the potatoes and the salt.  Steam for another 10 minutes.  Set them aside.
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*In a large-sized pot, steam the potatoes for 5 minutes.  Add the cauliflowers and the salt.  Steam for another 10 minutes.  Set them aside.
 
*In the same pot, add the olive oil.  Let it heat up.  Add the cumin seeds (whole).  Cook them in the oil until they 'pop' - they should make a little popping sound eventually, with a strong smell being released.
 
*In the same pot, add the olive oil.  Let it heat up.  Add the cumin seeds (whole).  Cook them in the oil until they 'pop' - they should make a little popping sound eventually, with a strong smell being released.
*Add the ginger, the garlic, and the tomato paste.  Cook for 5 minutes on medium heat, stirring occasionally.
+
*Add the ginger-garlic paste.  Cook for 5 minutes on medium heat, stirring occasionally.
 
*Add the tomatoes.  Cook for another 3 minutes on medium heat.
 
*Add the tomatoes.  Cook for another 3 minutes on medium heat.
*Add the coriander, the turmeric, and the red chili powder.  Mix and stir everything together.  Cook for another 3 minutes on medium heat.
+
*Add the coriander, the turmeric, and the cayenne powder.  Mix and stir everything together.  Cook for another 3 minutes on medium heat.
 
*Add the cauliflower florets and the potatoes back.  Cook for 3 minutes on low heat.
 
*Add the cauliflower florets and the potatoes back.  Cook for 3 minutes on low heat.
 
*Add the garam masala.  Cook for another 5 minutes on low heat.
 
*Add the garam masala.  Cook for another 5 minutes on low heat.

Revision as of 15:15, 21 January 2021

Difficulty: 2/5

Preparation and cooking time: 50 minutes

Servings: 4

Ingredients:

FOR THE GINGER-GARLIC PASTE

  • 6 minced garlic cloves
  • 2.5cm x 2.5cm minced ginger
  • 1 chopped tomato

FOR THE CURRY

  • 600g cauliflower florets
  • 450g cubed potatoes
  • 4 chopped tomatoes
  • 2 sliced onions
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne powder
  • 1/2 tsp garam masala
  • 1 tsp extra-virgin olive oil
  • 1 tsp salt

Instructions:

  • Blend the ingredients of the ginger-garlic paste with an immersion blender. Set aside.
  • In a large-sized pot, steam the potatoes for 5 minutes. Add the cauliflowers and the salt. Steam for another 10 minutes. Set them aside.
  • In the same pot, add the olive oil. Let it heat up. Add the cumin seeds (whole). Cook them in the oil until they 'pop' - they should make a little popping sound eventually, with a strong smell being released.
  • Add the ginger-garlic paste. Cook for 5 minutes on medium heat, stirring occasionally.
  • Add the tomatoes. Cook for another 3 minutes on medium heat.
  • Add the coriander, the turmeric, and the cayenne powder. Mix and stir everything together. Cook for another 3 minutes on medium heat.
  • Add the cauliflower florets and the potatoes back. Cook for 3 minutes on low heat.
  • Add the garam masala. Cook for another 5 minutes on low heat.

Serving:

  • Serve the aloo gobi hot with a side of brown rice or legumes.