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ALOO GOBI RECIPE
No one has ever gone wrong combining aloo with gobi, but if you want to add a bit of zing to your regular Aloo Gobi, this is the recipe for you! Since potatoes and cauliflowers both take a little while to cook, you can save time while making this recipe, by parboiling the veggies in advance. All you need to do next is quickly sauté them in a tadkedaar masala!
INGREDIENTS
1 Sachet MAGGI Masala-ae-Magic
2 Tablespoons Oil
1 Teaspoon Cumin Seeds
0.25 Teaspoon Turmeric Powder
0.5 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
350 gms Potato (Peeled & Cut Into 1 Inch Cubes)
250 gms Cauliflower (Cut Into Florets)
1 Pinch Salt
3 Tablespoons Coriander Leaves (Chopped)
CREATE IT
STEP 1 | 3 MINS
Heat the oil in a karahi and add the cumin seeds. When they start to crackle, add turmeric powder, red chilli powder and coriander powder.
STEP 2 | 15 MINS
Immediately, add the potatoes, cauliflower and salt. Mix well and cook on low heat until the potatoes are cooked. Add the MAGGI Masala-ae-Magic and mix well. Sauté for 2 minutes and remove from flame.
STEP 3 | 1 MIN
Garnish with coriander leaves. Serve hot.
