Aloo Gobi: The Chemistry of Cooking (and Why It Matters) скачать в хорошем качестве

Aloo Gobi: The Chemistry of Cooking (and Why It Matters)

Aloo Gobi: The Chemistry of Cooking (and Why It Matters) Potatoes – 3 medium (peeled & cut into cubes) Cauliflower – 1 small (cut into florets) Tomatoes – 2 medium (pureed) Green chili – 1–2 (finely chopped) Ginger-garlic paste – 1 teaspoon Oil – 3 tablespoons Spices Cumin seeds – 1 teaspoon Turmeric powder – ½ teaspoon Red chili powder – 1 teaspoon Coriander powder – 1½ teaspoons Garam masala – ½ teaspoon Dry mango powder (amchur) – ½ teaspoon Salt – to taste For garnish Fresh coriander leaves – chopped 👩‍🍳 Method 1️⃣ Prepare the cauliflower Soak cauliflower florets in warm salted water for 5 minutes. Rinse and drain. 2️⃣ Lightly fry potatoes & cauliflower Heat 2 tablespoons oil in a pan. Fry potatoes until lightly golden, remove and set aside. In the same oil, lightly fry cauliflower for 2–3 minutes. Remove. 3️⃣ Make the masala Add remaining oil to the pan. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili, sauté for 1 minute. Add tomato puree and cook until oil separates. 4️⃣ Add spices Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute. 5️⃣ Cook the sabzi Add fried potatoes and cauliflower. Mix gently, cover, and cook on low heat for 10–12 minutes. Stir occasionally to avoid burning. 6️⃣ Final touch Add garam masala and dry mango powder. Mix well and turn off the heat. Garnish with fresh coriander ਨੋਟ: ਇਹ ਐਫੀਲੀਏਟ (Affiliate) ਲਿੰਕ ਹਨ। ਜੇਕਰ ਤੁਸੀਂ ਇਹਨਾਂ ਲਿੰਕਾਂ ਰਾਹੀਂ ਕੋਈ ਖਰੀਦਦਾਰੀ ਕਰਦੇ ਹੋ, ਤਾਂ ਚੈਨਲ ਨੂੰ ਬਿਨਾਂ ਤੁਹਾਡਾ ਕੋਈ ਵਾਧੂ ਖਰਚਾ ਹੋਏ, ਥੋੜ੍ਹੀ ਜਿਹੀ ਮਾਲੀ ਸਹਾਇਤਾ ਮਿਲਦੀ ਹੈ। ਇਸ ਨਾਲ ਸਾਨੂੰ ਚੈਨਲ ਨੂੰ ਚਲਾਉਣ ਵਿੱਚ ਮਦਦ ਮਿਲਦੀ ਹੈ।) https://amzn.to/3NJ99Pa https://amzn.to/4k7fxvH https://amzn.to/4a7vEol https://amzn.to/4q57qBa https://amzn.to/3ZDwCnl https://amzn.to/4k9iagn https://amzn.to/3M1VySj https://amzn.to/4k5Wwd5 https://amzn.to/3LVrEzi