Stewed potatoes with cauliflower “Alu Gobi “

Stewed potatoes with cauliflower “Alu Gobi” – a detailed recipe cooking. Time: 45min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Potatoes with cauliflower

• 1 small head of cauliflower (disassemble into small inflorescences)
• 1 peeled and diced 1.5 cm. (Same size, like cauliflower) Russet potato tuber
• 2 tbsp. l ginger-garlic paste (see recipe below) or 2 tsp. grated ginger
• 1 tbsp. l ground coriander
• 1/4 tsp turmeric
• 1 tbsp. water (portioned)
• 2 tbsp. l peanut butter
• 1 large serrano pepper cut in half in the middle (do not touch the halves)
• 1 tsp cumin seeds
• Salt
• 2 tbsp. l chopped fresh cilantro leaves for decoration

Ginger and garlic paste

• 1/2 tbsp. whole cloves of garlic
• 1/2 tbsp. peeled and sliced 1 cm thick. fresh ginger
• 1/4 Art. canola oil

Recipes with similar ingredients: potatoes, cauliflower, ginger root, serrano pepper, coriander, turmeric, cumin, peanut oil, garlic, cilantro

Recipe preparation:

1. In a small bowl, mix ginger and garlic paste, coriander, turmeric and 1/2 tbsp. water. This is a simple spice mix. Masala.
2. In a large saucepan over moderate heat, heat peanut butter until it starts to glisten, but fade. Put serrano pepper, wait 30 sec., Then add seeds cumin and wait until they stop cracking. Add liquid Masala mixture (carefully, it will also spray). Cook bye the paste will not thicken, it will become slightly more saturated in color, but oil will stand out around the perimeter for approximately 2 minutes.
3. Add the cauliflower and potatoes while stirring so that the vegetables covered with spices. Salt and add 1/2 tbsp. water. Cover and cook over medium heat for 10-15 minutes. Then remove the cover, mix and simmer until cauliflower and potato are cooked, about 5 minutes Sprinkle with cilantro and serve. Ginger-garlic paste: Put the garlic, ginger and in a small food processor pour canola oil. Beat until uniform paste. Tiny pieces should remain in it, but overall should resemble pasta. Keep pasta that you don’t use in a small glass jar. It can stand in the refrigerator until 2-3 weeks. This is a delicious addition to marinades, pasta sauces, sauces for frying, gravy, etc., it can also be used in recipes for the slow cooker. We always keep a jar of this paste in the fridge.