No one has ever gone wrong combining aloo with gobi, but if you want to add a bit of zing to your regular Aloo Gobi, this is the recipe for you! Since potatoes and cauliflowers both take a little while to cook, you can save time while making this recipe, by parboiling the veggies in advance. All you need to do next is quickly sauté them in a tadkedaar masala!
1 Sachet MAGGI Masala-ae-Magic
2 Tablespoons Oil
1 Teaspoon Cumin Seeds
0.25 Teaspoon Turmeric Powder
0.5 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
350 gms Potato (Peeled & Cut Into 1 Inch Cubes)
250 gms Cauliflower (Cut Into Florets)
1 Pinch Salt
3 Tablespoons Coriander Leaves (Chopped)
Heat the oil in a karahi and add the cumin seeds. When they start to crackle, add turmeric powder, red chilli powder and coriander powder.
Immediately, add the potatoes, cauliflower and salt. Mix well and cook on low heat until the potatoes are cooked. Add the MAGGI Masala-ae-Magic and mix well. Sauté for 2 minutes and remove from flame.
Garnish with coriander leaves. Serve hot.