Gobi Aloo (cauliflower and potatoes)

GOBI ALOO (CAULIFLOWER AND                                                            POTATOES)                      

Abhijeet Writes : This formula livens up standard cauliflower and potatoes into something very unique. The formula displayed here has flavors that are excessive (like cloves and cardamom) or possibly that is not how mother made it at home, anyway it adds a decent touch. 

 Ingredients* 

1) 1 Large cauliflower 

2) 3 Medium measured potatoes 

3) 1/2 enormous Onion cut meagerly in long cuts 

4) 1 tsp Mustard seeds 

5) 2 or 3 cases Cardamom 

6) 1 tsp Coriander 

7) 1 tsp Cumin seeds 

8) 1/2 tsp Turmeric 

9) 1 Bayleaf 

10) 3 Cloves 

11) 3 tblsp Vegetable Oil 

Image:

 Technique:

Begin heating up the potatoes in a pan. Allow them to bubble for something like 15 minutes. After they are done, turn off the warmth and let them remain in the water. 

Cut the cauliflower into little scaled down pieces (around 1" shapes), discarding the greater part of the stem pieces. Wash and channel in a colander. 

While the potatoes are cooking, heat the oil in a wide skillet until it is extremely hot. Add the mustard seeds and delay until they begin popping. Add cove leaves, cardamom and cloves. 

Blend around for some time and afterward add onions. Delay until the onion begins to turn prior to adding the remainder of the flavors (aside from turmeric). 

Put the cauliflower in the skillet and fry in the oil and flavors for 2 minutes. While the cauliflower is browning, cut up the potatoes into reduced down pieces and add to the skillet. Add turmeric and mix. 

Keep blending the vegetables under medium warmth for several minutes. Add 1/2 cup of water and diminish warmth to low. Cover skillet and let cook for 5 minutes. 

Check delicacy of vegetables. In case they are still excessively hard, add another 1/4 cup of water and cover again for 5 minutes. 

Salt to taste and serve.

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