Alu Gobi Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   In a large bowl, soak the chickpeas for several hours if using dried, or rinse and drain if using canned. Prepare the cauliflower, potatoes, and set aside.

2. 2

   Sauté the Aromatics

   In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds. Add the chopped onions and sauté until golden brown.

3. 3

   Add Spices and Tomato

   Stir in the grated ginger, turmeric, coriander powder, and garam masala. Cook for another minute until fragrant. Add the chopped tomato and cook until soft.

4. 4

   Cook the Vegetables

   Add the diced potatoes and cauliflower florets to the pan. Stir well to coat the vegetables with the spices. Add the chickpeas and water. Season with salt.

5. 5

   Simmer

   Cover the pan and reduce the heat to low. Let it simmer for about 20 minutes, or until the potatoes and cauliflower are tender, stirring occasionally.

6. 6

   Serve

   Once cooked, adjust the seasoning if necessary. Serve hot with rice or flatbread.