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Before you jump to Aloo gobi (cauliflower with potatoes curry) recipe, you may want to read this short interesting healthy tips about The Very Best Strategy to Track Your Food.
When you go on a diet one of the very first things that you will learn is that it is important to record what you eat during the day. Keeping a food journal makes it possible to identify the foods you are eating as well as the foods you are not eating. For example, after keeping a food record for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down can help you see exactly which parts of your diet plan really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
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We hope you got insight from reading it, now lets go back to aloo gobi (cauliflower with potatoes curry) recipe. To cook aloo gobi (cauliflower with potatoes curry) you only need 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Aloo gobi (cauliflower with potatoes curry):
- Prepare 3 cups of cauliflower chopped.
- Use 2-3 of cubed potatoes.
- Use 4-5 tsp of oil.
- Provide 1/4 tsp of garlic paste.
- Prepare 1/4 tsp of ginger paste.
- Get 1/4 tsp of turmeric powder.
- Take 1/4 tsp of red chilli powder.
- Prepare 1/2 tsp of cumin powder.
- Prepare 1 of chopped green chilli.
- Take 2 of Tomatoes blended or Grated.
- Provide 1 of chopped onion.
- Provide 2 tsp of tomatoe paste/puree.
- Provide as needed of chopped fresh coriander.
- Get to taste of salt.
Instructions to make Aloo gobi (cauliflower with potatoes curry):
- METHOD : Heat oil, add the onions and stir fry until they are soft and slightly golden..
- Next add the ginger and garlic pastes, followed by the tomatoes and puree..
- Sprinkle the cumin powder, chilli powder and turmeric..
- Cook until the tomatoes are thickened and oil begins to separate from them..
- Add the chopped chilli, potatoes and cauliflower, sprinkle some salt. Stir well until veggies are properly coated with the tomato mixture..
- Turn the heat down to low, and stir fry for about 5 minutes, adding a little bit of water if the mixture begins to stick to the bottom of the pan..
- When the veggies begin to soften, add half a cup of water, give everything a stir and turn heat down to low..
- Cover the pan and let the dish steam for another 8-10 minutes or until veggies are soft and completely done..
- You can add more water if needed..
- Add salt and spice to your taste..
- Garnish with chopped coriander. Our Aloo Gobi is ready to be eaten with chapatti or puri. By Dhaneshwari Kiran Joshi..
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