Name: Aloo Gobi
Yield: 4
Cuisine: Indian
Ingredients: Potatoes: 3 big; Cauliflower: 1/2; Red Onions: 1; Tomatoes: 2; Garlic: 1 clove; Powdered Ginger: 1/2 teaspoon; Garam Masala: 1/2 teaspoon; Turmeric: 1/2 teaspoon; Coriander Powder: 1/2 teaspoon; Chili Pepper: 1 pinch; Ground Coriander: 1 tablespoon fresh

Vahevahe
4,468 Ngaahi fakakaukau
Hange ko e 3

Ngaahi me'a

Liliu 'a e Servings:

	3 lalahi Pateta
	1/2 Cauliflower
	1 Onioni lanu kulokula
	2 Temata
	1 ʻofa Garlic
	1/2 sepuni ti Powdered Ginger
	1/2 sepuni ti Garam Masala
	1/2 sepuni ti Turmeric
	1/2 sepuni ti Coriander efu
	1 e kau uitou Chili pepa
	1 tablespoon fresh Kelekele Coriander

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Initia

40
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

3 lalahi Pateta
1/2 Cauliflower
1 Onioni lanu kulokula
2 Temata
1 ʻofa Garlic
1/2 sepuni ti Powdered Ginger
1/2 sepuni ti Garam Masala
1/2 sepuni ti Turmeric
1/2 sepuni ti Coriander efu
1 e kau uitou Chili pepa
1 tablespoon fresh Kelekele Coriander

Ngaahi fakahinohino

Ko ha curry vesitapolo manakoa ʻa AlooGobi ʻi ʻInitia, ʻa ia ʻoku ʻi ai ʻa e pateta (ʻAloo) mo e cauliflower (gobi) ʻOku feimeʻatokoni mo onioni, temata mo e sipaisi. Hange ko e curries kotoa pe, ʻoku ʻi ai ha ngaahi fakamatala taʻefaʻalaua ʻoku fakafalala ki he ʻēlia fakasiokālafí pe ʻi he tukufakaholo fakafāmili kuo teʻeki ai tofá. ʻOku ou saiʻia ange ʻi he tatau taʻe ʻi ai ha temata ka he ʻikai lava ke pulia ʻa e sipaisi. Naʻa ku fakamahinoʻi ʻi he founga fakahinohino ʻa e sipaisi sipaisi siʻisiʻi taha ke fakaʻaongaʻi ka ʻe lava pe ke kehekehe ʻo fakatatau ki hoʻo Palate. ʻOku ou fokotuʻu atu blanching he cauliflower florets mo e pateta ʻi he lili ʻo e vai ʻi ha ngaahi miniti siʻi: kuo pau ke nau kei nofo pe crunchy.

Ngaahi sitepu

1 Fai 'e	First prepare the vegetables: peel the potatoes and cut them into slices, then wash the cauliflower and cut it into florets.
2 Fai 'e 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 Fai 'e	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 Fai 'e 4	Once it becomes transparent, add the two tomatoes cut into small cubes and all the spices and cook for 3-4 miniti 'e.
5 Fai 'e 10	Then add the cauliflower and potatoes and continue cooking for another 10 minutes or until the vegetables are soft but not crushed (Kapau 'e fie ma'u, add a drop of broth or water to prevent them from sticking or drying too much).
6 Fai 'e	Ko ʻene maau pe, tamateʻi e ʻea vela, add the fresh coriander and serve.