Dry Potato and Cauliflower Curry (Aloo Gobi)
Makes:
5 servings
Utensil:
Saladmaster Food Processor
11" Large Skillet with Cover
Contributed By:
Raj and Kewal Singh
Saladmaster Consultants
1
medium
cauliflower head, diced
1
medium
onion, sliced, use Cone #4
3
cloves garlic, shredded, use Cone #1
1
tomato, chopped
2
medium potatoes, diced
3
green chilies, chopped
1⁄4 - 1⁄2
teaspoon
garam masala, or to taste
(.5 - 1
g)
1⁄4 - 1⁄2
teaspoon
turmeric powder, or to taste
(.5 - 1
g)
1
tablespoon
salt, or to taste
(18
g)
Directions:
- Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add garlic and cook until browned.
- Add onion and green chilies, and continue to cook until mixture is golden brown.
- Add salt, garam masala and turmeric powder.
- Add cauliflower and potatoes. Mix thoroughly to combine and cover.
- When Vapo-Valve™ clicks, reduce temperature to low and cook for approximately 15 - 20 minutes.
- Garnish with coriander, if desired.
Tips:
- Serve warm over naan bread or preferred flatbread.
- The same method can be applied for Black Chana Curry and Chick Peas Curry