Kari Kembang Kol dan Kentang

Name: Kari Kembang Kol dan Kentang
Cuisine: indian
Ingredients: 1 medium cauliflower, cut into florets; 2 medium potatoes, peeled and diced; 1 large onion, finely chopped; 2 medium tomatoes, chopped; 1 tablespoon ginger‑garlic paste; 2 green chilies, slit lengthwise; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon garam (salt), or to taste; 2 tablespoons vegetable oil; 2 tablespoons fresh cilantro, chopped (for garnish)

MBG-eligible

Aloo Gobi

Kari Kembang Kol dan Kentang — Photo: Cahyo Ramadhani, CC BY-SA 3.0 · wikimedia-commons

Ingredients

1 medium cauliflower, cut into florets
2 medium potatoes, peeled and diced
1 large onion, finely chopped
2 medium tomatoes, chopped
1 tablespoon ginger‑garlic paste
2 green chilies, slit lengthwise
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam (salt), or to taste
2 tablespoons vegetable oil
2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

11. Heat oil in a heavy‑bottomed pan; add cumin seeds and let them sizzle.
22. Add onion and sauté until golden brown, then stir in ginger‑garlic paste and green chilies.
33. Mix in turmeric and coriander powder, followed by tomatoes; cook until tomatoes soften.
44. Add diced potatoes and cauliflower florets, toss to coat with spices, and season with salt.
55. Cover and cook on medium‑low heat, stirring occasionally, until vegetables are tender (about 15‑20 minutes).
66. Garnish with chopped cilantro and serve hot with roti or rice.

Source: llm-generated