Aloo Gobi recipe in urdu hindi
oil 3 tablespoons
onion 1 large, chopped
garlic 3-4 cloves, chopped
fresh ginger 3 centimetres piece, peeled, grated or finely chopped
mustard seeds 1 teaspoon (optional)
curry powder 2 teaspoons (check label if eating gluten-free)
garam masala 2 teaspoons (check label if eating gluten-free)
ground turmeric ½ teaspoon
chilli powder ½ teaspoon
salt 1 teaspoon
crushed tomatoes 400 grams can
potatoes 500-600 grams, scrubbed, cut into 3cm chunks
vegetable stock or water 1½ cups (check label if eating gluten-free)
cauliflower 1 medium, cut into florets
fresh coriander chopped
green chilli finely sliced (optional)
raita (omit for dairy-free, or use coconut yoghurt)
chapatis (omit for gluten-free, or use poppadom instead)
Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook onions for 6-8 minutes or until golden. Add garlic and cook for 1-2 minutes, then add ginger, mustard seeds (if using), curry powder, garam masala, turmeric, chilli powder and salt and cook for a further 1-2 minutes.
Add tomatoes, potato and stock or water. Cover, bring to a simmer and cook for about 10 minutes. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender.
Garnish with coriander and green chilli (if using) and serve with a small dish of raita and chapatis. To make into a more substantial meal, serve a fried egg on top for anyone who wants one.