How to Make Maneet Chauhan's Aloo Gobi | Maneet's Eats

Aloo Gobi is a dish the whole family will love ❤️ This potato and cauliflower curry was Maneet and her sister’s favorite dish growing up! #FoodNetwork #ManeetChauhan #ManeetsEats #AlooGobi A NEW episode of #ManeetsEats drops every Thursday on YouTube! Get the recipe ▶ https://foodtv.com/3QNEJdc Subscribe to Food Network ▶ http://foodtv.com/YouTube Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Aloo Gobi RECIPE COURTESY OF MANEET CHAUHAN Level: Easy Total: 35 min Active: 20 min Yield: 4 servings Ingredients 1/4 cup ghee 1 teaspoon cumin seeds 1 large red onion, chopped 2 tablespoons ginger-garlic paste (see Cook’s Note) 1/2 cup tomato puree 1 tablespoon kastoori methi (dried fenugreek leaves) 2 teaspoons coriander powder 1 teaspoon garam masala 1 teaspoon turmeric powder 1/2 teaspoon Kashmiri red chile powder 2 green chiles, slit 1 large tomato, chopped Kosher salt 2 pounds cauliflower, cut into large florets 1 pound russet potatoes, peeled and cubed 1/4 cup julienned ginger 2 tablespoons chopped fresh cilantro Directions Heat up a large pan on medium-high heat and add the ghee. Add the cumin seeds and sauté until the cumin starts to dance, 30 to 45 seconds. Add the red onions and sauté until golden, 3 to 4 minutes. Add the ginger-garlic paste and sauté for a minute. Add the tomato puree, kastoori methi, coriander powder, garam masala, turmeric powder, Kashmiri red chile powder, green chiles, chopped tomatoes and salt and mix well. Cover and cook the masala on low heat until the mixture has a paste-like consistency, 3 to 5 minutes. Add the cauliflower florets and cubed potatoes and stir well. Add 1/2 cup of water and mix; cover and cook on low until the cauliflower and potatoes are cooked, about 15 minutes. Garnish with the julienned ginger and chopped cilantro. Cook’s Note If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork How to Make Maneet Chauhan's Aloo Gobi | Maneet's Eats | Food Network https://youtu.be/583zRHGBQuM