@Sheel
45min
0.0/5
Questo Aloo Gobi fatto in casa servito con paratha sfogliato è il pasto perfetto, confortante e ricco di cavolfiore tenero, patate e spezie saporite. Facile da preparare e pieno di autentici sapori indiani, è ideale per un pranzo o una cena sostanziosa. Ottimo con dello yogurt o un'insalata fresca a fianco.
13
Portions
2
150
g
Wheat Flour
250
g
Potato
300
g
Cauliflower
100
g
Onion
100
g
Tomato
1
tsp
Garam Masala
1
tsp
Cumin Seed
tsp
Turmeric Powder
tsp
Chili Powder
10
g
Ginger
10
g
Garlic
2
tbsp
Olive Oil
20
g
Butter
Peel and dice the potatoes. Cut the cauliflower into small florets. Finely chop the onion, tomato, ginger, and garlic.
Heat olive oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add onions, ginger, and garlic. Cook until the onions soften.
Add the diced potatoes and cauliflower florets. Stir well and add turmeric powder, chili powder, and garam masala. Mix everything thoroughly and cook for 10 minutes.
In a bowl, mix the wheat flour with a pinch of salt. Gradually add water and knead to form a soft dough. Let it rest for 15 minutes.
Divide the dough into small balls. Roll them into thin circles. Cook the parathas on a hot skillet, flipping them to ensure both sides are golden and crispy. Brush with butter after cooking.
Serve the warm Aloo Gobi on a plate alongside the crispy parathas. Enjoy your delicious and comforting meal.