Wednesday, March 23, 2011

Aloo Gobi (Dry)


Potatoes - 2
Cauliflower pieces - 2 cups
Onion - 1 large
Tomato - 1 large
Garlic, chopped - 1 tbsp
Kasuri Methi  - 2 tbsps
Curd - 1/2 cup
Kitchen King Masala - 2 tsps
Red Chilli Powder - 1/2 tsp (adjust depending on taste)
Sugar - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1 tsp
Salt to taste
Oil -2 tsps


  1. Chop onion and tomatoes and keep aside.
  2. Wash potatoes, peel and cube them.
  3. Heat oil in a wok, add cumin seeds and saute till they turn slightly brown.
  4. Add chopped garlic and onion. Saute until onion turns translucent.
  5. Now add chopped tomatoes and saute until tomatoes turn soft.
  6. Add potato, cauliflower pieces, kasuri methi, curd, red chilli powder, sugar, salt, turmeric powder and Kitchen King Masala.
  7. Cover the wok and cook in low flame.
  8. Add 2-3 tbsps of water if required and continue cooking until the vegetables are cooked and slightly roasted.
  9. Serve hot with chapatis or phulkas.


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