Food-Zine-January-2023-Issue

FOR FRYING: • 4 tbsps LITE HOUSE Rice Bran Oil • 15 florets Gobhi/Cauliflower • 2 Potato/Aloo (peeled & chopped) FOR SABZI: • 3 tsps LITE HOUSE Rice Bran Oil • 1 tsp Cumin/Jeera • 1 tsp Kasuri Methi • 1 Onion (finely chopped) • 1 tsp Ginger-Garlic Paste • 1 Chilli (slit) • ¼ tsp Turmeric Powder • ½ tsp Kashmiri Red Chilli Powder • ½ tsp Coriander Powder • ¼ tsp Cumin Powder/Jeera Powder • Salt as per taste • 1 Tomato (finely chopped) • ½ tsp Amchur • ¼ tsp Garam Masala • 2 tbsps Fresh Green Coriander (finely chopped) INGREDIENTS: Mr. Monu Sharma Bronze Director Jaipur 5 F R OM T H E K I T C H E N O F Gravylicious Aloo-Gobhi Masala Dry prepared By Mr. Monu Sharma METHOD: • Firstly, in a large kadai, heat 3 tsps of LITE HOUSE Rice Bran Oil and saute 1 tsp cumin with 1 tsp kasuri methi until they turn aromatic. • Further, add 1 onion and saute well. • Now add 1 tsp ginger-garlic paste, 1 slit chilli and saute for a minute. • Keep the flame low, add ¼ tsp turmeric powder, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and salt as required. • Saute on low flame until the spices turn aromatic. • Further, add 1 tomato and saute until tomatoes turn soft and mushy. • Now add fried aloo and gobhi. • Mix gently without breaking them. If you prefer gravy, then add ½ cup water. • Furthermore, add ½ tsp aamchur powder, ¼ tsp garammasala and 2 tbsps coriander leaves. Mix well. • Finally, Aloo-Gobhi Masala Dry recipe is ready to be served with roti or rice.

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