Indian Potato Cauliflower (Aloo Gobi)

Method15 steps

1. 1

   Prep the Potatoes

   处理土豆

   Peel the potatoes and cut them into cubes about 2cm in size.

   将土豆去皮切成约 2cm 的块状

   ⏱2 min

   • 💡 Do not cut the potato cubes too small, or they may fall apart while stir-frying.土豆块不要切太小，否则容易炒散
   
2. 2

   Prep the Cauliflower

   处理花菜

   Break the cauliflower into uniform florets; cut larger florets into smaller pieces with a knife.

   将花菜掰成均匀的小朵，大朵可用刀切小

   ⏱3 min

   • 💡 Keep the florets uniform in size to ensure even cooking.保持大小均匀，确保受热一致
   
3. 3

   Heat the Oil

   热油

   Pour 30ml of cooking oil into a wok and heat over medium heat.

   在炒锅中倒入 30ml 食用油，中火加热

   ⏱1 min

   
4. 4

   Toast the Cumin

   炸香孜然

   Once the oil is hot, add 3g of cumin seeds and fry until they darken and release their aroma.

   油热后放入孜然籽 3g，炸至变深色且散发香味

   ⏱10 sec

   • 💡 About 10 seconds; be careful not to burn them.约 10 秒，注意不要炸糊
   
5. 5

   Sauté the Onion

   炒洋葱

   Add the chopped onion and stir-fry until translucent and slightly golden.

   放入切碎的洋葱，翻炒至变透明微黄

   ⏱4 min

   • 💡 About 3-4 minutes; caramelizing the onion adds sweetness.约 3-4 分钟，洋葱焦糖化会增加甜味
   
6. 6

   Add Ginger, Garlic, and Chili

   加入姜蒜辣

   Add ginger, garlic, and green chili, and stir-fry for 1 minute.

   加入生姜、大蒜和青辣椒，翻炒 1 分钟

   ⏱1 min

   
7. 7

   Sauté the Tomato

   炒番茄

   Add the chopped tomato and stir-fry until it softens and breaks down.

   加入切碎的番茄，翻炒至番茄软烂

   ⏱3 min

   • 💡 About 2-3 minutes; the tomato will form a rich base sauce.约 2-3 分钟，番茄会形成浓郁的底汁
   
8. 8

   Add the Powdered Spices

   添加粉末香料

   Add 3g of turmeric powder, 3g of red chili powder, 5g of coriander powder, and 5g of salt.

   加入姜黄粉 3g、红辣椒粉 3g、香菜粉 5g、盐 5g

   ⏱30 sec

   
9. 9

   Blend the Spices

   融合香料

   Stir-fry for 1 minute to blend the spices with the vegetables.

   翻炒 1 分钟，使香料与蔬菜融合

   ⏱1 min

   
10. 10

    Sauté the Potatoes

    炒土豆

    Add the potato cubes and stir-fry for 2 minutes until the surface is coated with spices.

    放入土豆块，翻炒 2 分钟使土豆表面裹上香料

    ⏱2 min

    
11. 11

    Add the Cauliflower

    加入花菜

    Add the cauliflower florets and gently toss to combine.

    放入花菜朵，轻轻翻拌均匀

    ⏱1 min

    • 💡 Handle gently to avoid breaking the cauliflower.动作轻柔，避免弄碎花菜
    
12. 12

    Simmer

    焖煮

    Cover with a lid, reduce to medium-low heat, and simmer for 12-15 minutes.

    盖上锅盖，转中小火，焖 12-15 分钟

    ⏱15 min

    • 💡 Open the lid and stir once every 3-4 minutes to prevent sticking.期间每 3-4 分钟打开翻炒一次防止粘锅
    • 💡 If it gets too dry, add a very small amount of water.如果太干可加入极少量水
    
13. 13

    Final Seasoning

    最后的调味

    When the potatoes can be easily pierced with chopsticks and the cauliflower has slightly charred edges, sprinkle in 3g of garam masala.

    当土豆用筷子可轻松戳透、花菜略有焦边时，撒入印度综合香料粉 3g

    ⏱30 sec

    • 💡 Slightly charred edges on the cauliflower add depth of flavor.花菜边缘略微焦黄是风味的来源
    
14. 14

    Final Stir-Fry

    最后翻炒

    Stir-fry for 1 minute.

    翻炒 1 分钟

    ⏱1 min

    
15. 15

    Serve

    出锅

    Turn off the heat, garnish with coriander leaves, and serve.

    关火，撒上香菜叶，盛盘

    ⏱30 sec