Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside for 3 to 4 mins. This step helps to remove any impurities and makes the cauliflower tender.
02
Step
Preparation
Drain the water and rinse the cauliflower well. Drain them completely to prevent excess moisture in the dish.
03
Step
Preparation
Cube potatoes to ¾ by ¾ inch. You can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. This helps the potatoes to cook faster as they soak up some moisture.
04
Step
Preparation
Mince ginger and garlic. Keep this aside for later use.
05
Step
Cooking
Heat oil in a pan and add cumin seeds. When they sizzle, add ginger, garlic, and sauté for 30 seconds. This step releases the aroma of the spices and adds flavor to the dish.
06
Step
Cooking
Then add the onions and stir-fry until transparent. This step helps to bring out the sweetness in the onions.
07
Step
Cooking
Add the potatoes and green chili. Stir-fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done. If required, you can splash some water so they cook faster.
08
Step
Cooking
Keep stirring in between and cook covered. This ensures even cooking and prevents the potatoes from burning.
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