Crispy Samosa
Golden, flaky pastry filled with spiced potatoes and peas — India's iconic street food made...
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Aloo Gobi
Golden, fragrant potatoes and cauliflower stir-fried with Zeliva spices — ready in 20 minutes and full of comforting flavour.
Ingredients
- 2 medium Potatoes — peeled and cubed
- 1 small Cauliflower — cut into florets
- 1 Onion — finely sliced
- 1 tsp Zeliva Cumin Seeds
- 1/2 tsp Zeliva Turmeric Powder
- 1 tsp Zeliva Coriander Powder
- 1/2 tsp Zeliva Chilli Powder
- 1 tsp Amchur (dry mango powder)
- 3 tbsp Oil
- Salt to taste
- Fresh coriander — for garnish
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Temper & Add Onions
Heat oil in a wide pan on medium-high heat. Add Zeliva Cumin Seeds and let them sizzle for 30 seconds. Add sliced onions and sautu00e9 until lightly golden, about 4 minutes.
2
Add Potatoes First
Add potato cubes and Zeliva Turmeric Powder. Stir well. Cover and cook for 5 minutes, stirring once midway. The potatoes need a head start as they take longer than cauliflower.
3
Add Cauliflower & Spices
Add cauliflower florets, Zeliva Coriander Powder, and Chilli Powder. Season with salt. Toss to coat everything evenly. Cover and cook on medium heat for 8u201310 minutes until both vegetables are cooked through but not mushy.
4
Dry Roast & Finish
Remove the lid and cook on medium-high heat for 2 minutes to dry out any moisture and give the vegetables a slight roast. Sprinkle amchur powder and toss. Garnish with fresh coriander. Serve with roti or as a side.
