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Literally, Allo Gobi is "potatoes and cauliflower". This is a dry vegetable curry which is delicious when served with wet dal and basmati rice.
Ingredients for 4 persons
2 potatoes, roughly diced
1 small cauliflower, cut in small florets
1 teaspoon of salt
2 fresh red chillies, chopped
1 tablespoon chopped fresh coriander
1 table spoon lemon juice
2 tomatoes, quartered
Vaghar (fried whole spices)
5 tablespoons of sesam oil
1 teaspoon of cumin seeds
4 whole dried red chillies
1 tablespoon finely chopped ginger
2 garlic cloves, finely chopped
Preparation
Make the vaghar: heat the oil in a heavy-based saucepan and fry the cumin seed, the dried red chillies for a few seconds.
Lower the heat and add the ginger and garlic cloves. Cook for about 1 minute.
Add the potatoes and stir-fry on the lowered heat for about 3 minutes.
Next, add the cauliflower florets and continue to gently stir-fry for a further 2 minutes.
Stir in salt, red chillies, coriander, lemon juice and tomatoes. Cover the pan and cook over a very low heat for 15 minutes, stirring very gently occasionally and adding a bit of water if necessary.
Serve the Aloo Gobi hot.
Tips
Pumpkin and broccoli make an interesting variation for this recipe. Just remember pumpkin cooks much faster than potatoes and broccoli cooks faster than cauliflower.
For more information on vegetarian recipes
Vegetarian Recipes: Tips and Substitutions
How to Eat a Balanced Vegetarian Diet
Recommended Reading for Aspiring Vegetarians
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