Prep time
10 minutes
Cook time
15-18 minutes
Servings
3 - 4
Function
Saute
What You'll Need
Aloo Gobi
Potatoes and cauliflower tossed in aromatic Indian spices — a comforting dry sabzi that pairs well with roti or dal-chawal.
Ingredients :
1. 2 medium potatoes (peeled and cubed)
2. 1½ cups cauliflower florets
3. 1 tbsp oil
4. ½ tsp cumin seeds
5. 1 small onion (finely chopped)
6. 1 tsp ginger-garlic paste
7. 1 tomato (finely chopped)
8. ½ tsp turmeric powder
9. 1 tsp red chilli powder
10. 1 tsp coriander powder
11. Salt to taste
12. 2 tbsp water (optional, to avoid burning)
13. Fresh coriander for garnish
Procedure :
1. Switch on Sauté / Bhuna mode in the MultiCook. Add oil and let it heat.
2. Add cumin seeds and let them splutter.
3. Add onion and sauté until golden.
4. Add ginger-garlic paste and cook for 1 minute.
5. Stir in tomatoes, turmeric, red chilli, and coriander powder. Cook till oil releases.
6. Add potatoes and cauliflower. Toss to coat with the masala.
7. Sprinkle salt and 2 tbsp water. Mix gently.
8. Cover with glass lid and cook for 8–10 minutes, stirring occasionally.
9. Once potatoes and cauliflower are tender and slightly roasted, cancel Sauté mode.
10. Garnish with chopped coriander and serve hot.
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