ACHARI OLIVE ALOO GOBHI

INGREDIENTS

  • 10 pc (30 g) Black OLIVES FROM SPAIN (pitted)
  • 50 g Cauliflower florets
  • 2 pcs Potato (diced)
  • 1 pc Onions (sliced)
  • 2 pc Tomatoes (chopped)
  • 2 pcs Green chilies (chopped)
  • 10 g Red chili powder
  • 5 g Turmeric powder
  • 5 g Coriander powder
  • 5 g Garam masala powder
  • 30 ml Pure Olive Oil
  • 20 g Mixed pickle puree
  • 20 g Coriander (chopped)

Preparation time:

30 minutes

Level of difficulty:

Medium

Serves:

1-2 portions

PREPARATION

  1. Heat the olive oil in a pan and shallow fry the potato on medium flame.
  2. When the potatoes are little browned, remove them from the pan and now shallow fry the cauliflower florets in the same oil.
  3. Drain the fried potato and the fried cauliflower. Set them aside.
  4. Take out the whole oil from the pan and leave only 1/2 tsp of oil in it. Now add chopped green chilies, sliced onion. Stir very well on low flame for 1-2 minutes till they are tender.
  5. Mix in the chopped tomatoes and let them cook for a few minutes.
  6. Now add the fried potato and cauliflower, red chili powder, turmeric powder, coriander powder, garam masala powder and Spanish black olives.
  7. Add the mixed pickle puree paste, toss all the vegetables and finish with chopped coriander.