Anyone have a recipe for aloo gobi??

Question

It’s made with cauliflower and potatoes but i don't know the rest.

I don't really trust these online recipes from certain sites, most of them lie to you because people sumbit some nonsense in to make themselves look all important and such

Thanks

Answer 1

'Why cook aloo gobi, when you can Bend It Like Beckham"

Answer 2

Rule # 73

Never make any dish you cannot pronounce.

Answer 3

Cauliflower         1 No.

Potatoes            4 Nos.

Onion               1 No chopped lengthwise.

Ginger,Garlic paste 1 Tsp.

Salt                Acc to taste.

Tumeric             1/2 Tsp.

Cumin Powder        2 Tsp.

Coriander Powder    2 Tsp.

Red Chilli Powder   2 tsp.

Garam Masala        1 Tsp.

Cilantro            Few sprigs for Garnishing.

Oil                 1 Tbsp.



Method :

Seperate the florets from Cauliflower. Wash & drain.

Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.

Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.

When the Potatoes are half done , add the flowrets,

tumeric & salt. Cover to Cook. Open afer a few minutes,

add all the dry powders & mix. Garnish with Cilantro leaves

& Serve hot with Breads, Rice, Rotis or as a side dish.

Answer 4

http://www.recipezaar.com/84324

Answer 5

Aloo gobi is very easy to make. If you can bend it like Beckham, you don't need to make aloo gobi. (having a hot bod like him also works). Just come over and I'll cook you some.

Answer 6

Ingredients

1 cauliflower

4 potatoes

1/4 cup oil

1 tsp cumin seeds

1 ginger, fresh

3 garlic cloves

3/4 tsp turmeric

1 tsp red chili powder

3 tomatoes

1 tsp garam masala

2 tsp coriander powder

Directions

Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute

cumin seeds for about a minute. Add garlic and ginger, stir and add

potatoes. Bhoona, add turmeric and chili powder, and bhoona again.

Add tomatoes and simmer for about 5 minutes. Add cauliflower and high

heat for about a minutes. Lower heat, cover and let simmer for about

15 minutes. Curry should be damp-dry.

Servings: 6 servings