Textures—smooth potatoes and cauliflower cooked in a colourful, fragrant masala that feels like a party to your plate.
Components:
2 cups cauliflower florets (gobhi)
2 medium potatoes, peeled and diced
3 tbsp oil or ghee
1 tsp cumin seeds
1 massive onion, finely chopped
1 tbsp ginger-garlic paste
2 inexperienced chilies, slit
1/2 tsp turmeric powder
1 tsp crimson chili powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp amchur (dry mango powder) or a squeeze of lemon
Salt to flavor
Fresh coriander for garnish
Commands:
Heat oil or ghee in a pan. Upload cumin seeds and allow them to splutter.
Add chopped onions and sauté until golden brown, mimicking that rich halwai taste.
Stir in ginger-garlic paste and green chilies; cook till aromatic.
Add turmeric, purple chili, coriander powder, and salt. Blend nicely.
Toss in potatoes and cauliflower; stir to coat flippantly with the masala.
Cowl and cook on medium-low heat, stirring sometimes, until veggies are soft.
Sprinkle garam masala and amchur or lemon juice for tanginess. Mix lightly.
Garnish with clean coriander and serve warm with roti or paratha.
Enjoy your selfmade halwai-style gobhi aloo—a comforting traditional that tastes like it’s straight from the sweet stores!
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