Breakfast/Brunch/ Gluten Free/ Main Course/ Sides/ Vegetarian

POTATO & CAULIFLOWER STEW (PAKISTANI STYLE ALOO GHOBI)

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Ingredients

  • 2 small onions, diced
  • 1/2 cup olive oil
  • 1 medium cauliflower cut into small florets
  • 6 medium potatoes, cut into same sized chunks as cauliflower
  • 2 tomatoes, chopped
  • 1 teaspoon cumin seeds
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon crushed red pepper flakes (or less if you prefer less spicy)
  • 3/4 teaspoon turmeric powder
  • 2 serrano chilies
  • a handful of fresh cilantro, chopped

Instructions

1

Optional: frozen green peas and boiled or poached eggs

2

In a pot cook the chopped onions in the olive oil over medium heat for about 15 minutes or until soft and golden. Add the cumin seeds and cook for 1 minute.

3

Add the potatoes, cauliflower, chopped tomatoes, salt crushed red pepper and turmeric to the pot. Cook over high heat for 15 minutes, stirring often.

4

Add the serrano chilies and continue to cook over high heat for an additional 5 minutes.

5

At this point the veggies should be ready. Check the seasoning and add more salt or pepper to your liking.

6

Remove from heat and garnish with chopped cilantro. Mix well carefully as to not mash up the veggies.

7

A delicious addition is frozen green peas. Cook about a cup of them in a saucepan with a tablespoon of olive oil and some salt to taste until they are completely thawed out. Then add to your dish.

8

This dish is delicious served with some boiled eggs and makes a fabulous brunch topped with a poached egg.

9

Give it a try!

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