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3 grut Potatoes
-
1/2 Blomkoal
-
1 Reade sipels
-
2 Tomaten
-
1 knyflok Knyflok
-
1/2 teaspoon Powdered Ginger
-
1/2 teaspoon garam Masala
-
1/2 teaspoon Kurkuma
-
1/2 teaspoon Koriander poeder
-
1 knipe Chili Pepper
-
1 tablespoon fresh ground Coriander
rûtebeskriuwing
AlooGobi is in heul populêr griente curry yn Yndia, yn hokker ierappels (aloo) en blomkoal (gobi) wurde kocht mei sipels, tomaten en krûden. Lykas alle kerries, d'r binne ûntelbere ferzjes dy't ôfhinklik binne fan it geografyske gebiet of sels fan 'e ûnskreaune famyljetradysje. Ik leaver de ferzje sûnder tomaat, mar de krûden kinne net ûntbrekke. Yn it resept haw ik de minimale hoemannichte krûden oanjûn te brûken, mar se kinne farieare wurde neffens jo smaak. Ik stel foar om de blomkoalblommen en ierappelblokjes in siedend sâlt wetter in pear minuten te blanchearjen: se moatte noch krokante bliuwe.
stappen
|
1
done
|
First prepare the vegetables: peel the potatoes and cut them into slices, then wash the cauliflower and cut it into florets. |
|
2
done
8
|
In a large pan or wok pour a fund of oil and cook the vegetables on a fairly high flame for 7-8 minutes until they begin to brown, then remove from the pan and set aside. |
|
3
done
|
Let's prepare the spicy base. Chop the onion and fry it in the vegetable pan with a drop of oil and a clove of garlic. |
|
4
done
4
|
Once it becomes transparent, add the two tomatoes cut into small cubes and all the spices and cook for 3-4 minuten. |
|
5
done
10
|
Then add the cauliflower and potatoes and continue cooking for another 10 minutes or until the vegetables are soft but not crushed (as it nedich is, add a drop of broth or water to prevent them from sticking or drying too much). |
|
6
done
|
Ien kear klear, útsette de waarmte, add the fresh coriander and serve. |
