Aloo Gobi: The Chemistry of Cooking (and Why It Matters)

Описание: Aloo Gobi: The Chemistry of Cooking (and Why It Matters)

Potatoes – 3 medium (peeled & cut into cubes)
Cauliflower – 1 small (cut into florets)

Tomatoes – 2 medium (pureed)
Green chili – 1–2 (finely chopped)
Ginger-garlic paste – 1 teaspoon
Oil – 3 tablespoons
Spices
Cumin seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1½ teaspoons
Garam masala – ½ teaspoon
Dry mango powder (amchur) – ½ teaspoon
Salt – to taste
For garnish
Fresh coriander leaves – chopped
👩‍🍳 Method
1️⃣ Prepare the cauliflower
Soak cauliflower florets in warm salted water for 5 minutes. Rinse and drain.
2️⃣ Lightly fry potatoes & cauliflower
Heat 2 tablespoons oil in a pan.
Fry potatoes until lightly golden, remove and set aside.
In the same oil, lightly fry cauliflower for 2–3 minutes. Remove.
3️⃣ Make the masala
Add remaining oil to the pan.
Add cumin seeds and let them crackle.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chili, sauté for 1 minute.
Add tomato puree and cook until oil separates.
4️⃣ Add spices
Add turmeric, red chili powder, coriander powder, and salt.
Mix well and cook for 1 minute.
5️⃣ Cook the sabzi
Add fried potatoes and cauliflower.
Mix gently, cover, and cook on low heat for 10–12 minutes.
Stir occasionally to avoid burning.
6️⃣ Final touch
Add garam masala and dry mango powder.
Mix well and turn off the heat.
Garnish with fresh coriander

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