Punjabi Aloo Gobi

Tap an ingredient or step to check it off.

1. 1Step 1: In a non stick large heavy bottom saucepan heat the oil over a medium flame. Add the hing and cumin seeds. Fry for a minute followed by the ginger paste and slit green chillies. Fry for 20 seconds and add the turmeric and coriander powder frying for a few seconds.
2. 2Step 2: Add the cauliflower florets and season to taste. Stir well over a medium heat for a minute making sure the florets are coated in the spices well.
3. 3Step 3: Add 50mls water and stir. Turn the heat to a low setting and cook for 15-17 minutes with a lid on. Make sure to stir halfway through cooking.
4. 4Step 4: Add the boiled potatoes and mix well. Garnish with coriander, lemon juice, kasoori methi and ginger slivers. Stir well and turn the heat off keep warm with a lid on for a few minutes. Serve warm with chapattis and raita.