Difference between revisions of "Aloo gobi"
From Philosophical Vegan Wiki
(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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Line 7: | Line 7: | ||
Ingredients: | 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 | *600g cauliflower florets | ||
*450g cubed potatoes | *450g cubed potatoes | ||
− | * | + | *4 chopped tomatoes |
*2 sliced onions | *2 sliced onions | ||
− | |||
− | |||
*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 | + | *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 | ||
Line 22: | Line 26: | ||
Instructions: | Instructions: | ||
− | + | *Blend the ingredients of the ginger-garlic paste with an immersion blender. Set aside. | |
− | *In a large-sized pot, steam the | + | *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 | + | *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 | + | *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.