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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. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of.
Potato & cauliflower curry (Aloo Gobi) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Potato & cauliflower curry (Aloo Gobi) is something which I've loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have potato & cauliflower curry (aloo gobi) using 14 ingredients and 5 steps. Here is how you cook that.
Composition needed to make Potato & cauliflower curry (Aloo Gobi):
- 3 cups chopped medium cauliflower florets (washed & drained)
- 2 medium sized potatoes cut into chunk size (peel & wash)
- 1 large onion thinly slice
- 2 large fresh tomatoes chopped or half can of tomato
- 1 tsp crushed ginger & garlic or paste
- 1/2 tsp kashmiri red chili powder
- 1 tsp red chilli powder or to taste
- 1/4 tsp turmeric powder
- to taste Salt
- 1/4 tsp garam masala powder for sprinkle
- 1/2 tsp crushed kasuri methi (dry fenugreek leaves)
- 4 Tbsp oil
- 1/2 cup boil water
- Fresh coriander & green chillies
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Directions to serve 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.
If there is a threat of frost at night, temporarily cover any sprouted. Roasted Sweet Potato Wedges with Sweet and Spicy Yogurt Dipping Sauce These sweet potato wedges are just as good as the sauce (which is a current obsession in of itself). This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
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