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Chefs’ Choir: Chef Solanki’s Aloo Gobi Recipe

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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Solanki Roy's Aloo Gobi Recipe

About the Dish

Aloo Gobi, which translates to potato and cauliflower, is a classic Indian staple. About 5% of the population in India is vegan and 40% is vegetarian. So, India has a huge repertoire of vegan and vegetarian dishes.

Ingredients
  • 400g potatoes, peeled and diced
  • 400g cauliflower, cut into florets
  • 150g onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced (about 15g)
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt, to taste
  • 100ml water (as needed)
  • Fresh cilantro, for garnish
Instructions
  1. Heat Oil: In a large pan, heat the vegetable oil over medium heat.
  2. Sauté Onions: Add the chopped onions and sauté until they turn golden brown (about 5-7 minutes).
  3. Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add Spices: Add cumin seeds, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for 1-2 minutes to let the spices bloom.
  5. Cook Potatoes and Cauliflower: Add the diced potatoes and cauliflower florets to the pan. Stir well to coat them with the spices. Add water, cover the pan, and cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
  6. Adjust Seasoning: Taste and adjust salt or spices if needed. If it’s too dry, add a little more water.
  7. Garnish and Serve: Garnish with fresh cilantro before serving.

Enjoy! Serve your Aloo Gobi with rice, roti, or naan for a complete meal. Enjoy this comforting dish!

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