Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, potato & cauliflower curry (aloo gobi). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Potato is an instant messaging tool focused on security. It is faster, safer, more open and completely free.
Potato & cauliflower curry (Aloo Gobi) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Potato & cauliflower curry (Aloo Gobi) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook potato & cauliflower curry (aloo gobi) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato & cauliflower curry (Aloo Gobi):
- Take 3 cups chopped medium cauliflower florets (washed & drained)
- Get 2 medium sized potatoes cut into chunk size (peel & wash)
- Prepare 1 large onion thinly slice
- Get 2 large fresh tomatoes chopped or half can of tomato
- Make ready 1 tsp crushed ginger & garlic or paste
- Make ready 1/2 tsp kashmiri red chili powder
- Take 1 tsp red chilli powder or to taste
- Take 1/4 tsp turmeric powder
- Take to taste Salt
- Get 1/4 tsp garam masala powder for sprinkle
- Make ready 1/2 tsp crushed kasuri methi (dry fenugreek leaves)
- Prepare 4 Tbsp oil
- Make ready 1/2 cup boil water
- Prepare Fresh coriander & green chillies
Wikipedia Article About Potato on Wikipedia. The potato (plural form: potatoes) (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. Potato, annual plant in the nightshade family, grown for its starchy edible tubers. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour.
Steps to make Potato & cauliflower curry (Aloo Gobi):
- Heat oil in a pan add onion slices and fry till nice colour in golden. - Add ginger & garlic fry well for a few seconds.
- Add all spices then add 1/2 a cup boiled water and fry well 2-3 minutes. - Keep stirring often so that the masala does not stick to the pan. - Add tomatoes fry well till all tomatoes get soft.
- Add the cauliflower and the potatoes. Stir well about 5-6 minutes. - Then pour 1/2 a cup boiled water. - If the cauliflower takes less time to cook, then add less water. - - Turn the heat slow. Sprinkle garam masala powder Cover and cook the curry till the veggies are done but not falling apart. Stir for a few times when the veggies are simmering.
- Garnish with green chill & coriander. - Serve with, roti, naan or rice.
A perennial plant in the nightshade family that was first cultivated in. Borrowed from Spanish patata, itself borrowed from Taíno batata. (UK) IPA(key): /pəˈteɪ.təʊ/, [pʰə̥ˈtʰeɪtʰəʊ]. (General American) enPR: pə-tāʹtō, IPA(key): /pəˈteɪ.toʊ/, [pʰə̥ˈtʰeɪɾoʊ], [pʰə̥ˈtʰeɪɾə]. Learn about potato nutrition, types of potatoes, potato facts and tips. We have your complete guide to potatoes. The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades).
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