Langarwalei Aloo Ghobi
Make this delicious Langarwali aloo gobi easily and with the ingredients in your kitchen.
Servings: 6 people
Calories:
Ingredients
- 1 cauliflower florets, washed
- 3 Potatoes peeled and cubed
- 1 onion finely chopped
- 4-5 garlic minced
- 1 tablespoon Ginger grated
- 3-4 Green chillies slit
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- 1 teaspoon garam masala
- 3 tablespoon Oil
- ½ teaspoon cumin seeds
- Salt to Taste
To Garnish:
- Coriander leaves Freshly chopped
Instructions
- Heat oil in a heavy bottomed kadhai/wok and sauté the onions till light pink.
- Next add ginger, garlic and cumin seeds. Stir fry until nice and brown take care not to burn it.
- Now add green chillies, red chilli and turmeric powder and cumin powder and coriander powder.
- Stir again and mix well let the mixture cook for a few seconds now add the potatoes and the cauliflower. (See notes)
- Stir well and cover and cook on low heat for say 5 minutes.
- Add salt and mix well but gently. Continue cooking on low heat covered on in its own steam. But if need be add a tablespoon or 2 of water.
- Cook for some 10 minutes stir occasionally so that it does not burn.
- Once the vegetables are cooked to your satisfaction add garam masala.
- Turn off the heat and stir well.
- Garnish with coriander leaves and serve with roti.
Video
Notes
I add the potatoes first and semi-cook them as I find that the potatoes we get in the market now do not cook in the centre.
Apparently, they are new potatoes and when I get old potatoes I will add the cauliflower and potatoes together.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg