How to prepare Aloo Gobi

                                             INGREDIENTS

1 to 2 tbsp. vegetable oil

1 little onion (white or red)


1 clove of garlic

1 C. paprika

1 C. ground ginger

1 to 2 tbsp. espresso from garam massala

1/2 c. ground turmeric

1 C. ground cumin

1 to 2 tbsp. espresso of cumin seeds

Some new coriander leaves (discretionary)

2 tbsp. tomato meat

225 g cauliflower (around 1/2 cabbage)

200 g potatoes (around 3 relying upon size)

Salt and pepper

 

                                           PREPARATION

Warmth the oil over medium-low warmth in a pot or substantial pan and meal the flavors (with the exception of cumin seeds) for 1 min.

Include slashed onion and hacked garlic and sauté for a couple of minutes without carmelizing in the zest blend. On the off chance that fundamental include a shower of oil with the goal that the flavors hang. Strip and cut the potatoes into pieces, detail the cauliflower into florets, wash them and dry them.

Include the potatoes, cauliflower, cumin seeds, crisp coriander (discretionary) and tomato meat and cook for a decent 5 min on medium warmth.

Include 5 centiliters of water, blend, cover and keep cooking for 20 to 30 minutes until the point that vegetables are delicate, mixing routinely. Season with salt and pepper.

Keep in mind to cook your rice or your preferred backup.