Indian Archives - Page 69 of 76

Boil the potato until soft and blanch the cauliflower until soft. Drain and set aside.

Heat the oil, saute cumin seed, curry leaves, onion, garlic, ginger and chili until they turn aromatic.

Add in the spice powder of turmeric, red chilli, coriander and fennel.

Saute on low flame, until the spices turn aromatic and add in tomato. Season with AJI-NO-MOTO® and salt.

Add in the aloo and gobi, mix gently without breaking them.

Garnish with fresh coriander. Perfect to serve with bread or rice.

Cuisine: Indian