Aloo gobi

Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower, and Indian spices. It is popular in Indian and Pakistani cuisines.

Ingredients

1/2 cup gobi/cauliflower cut into florets

1/2 cup Aloo /potato cut into cubes

3 tsp oil

1/2 tsp jeera/cumin seeds

1 bay leaf/ tej pattha

1 big onion finely chopped

2 tsp ginger garlic paste

1/2 tsp coriander / dhaniya powder

1/2 tsp red chilli powder

1/2 tsp turmeric/Haldi powder

2 finely chopped tomatoes

3-4 tsp Kasuri methi/dry fenugreek leaves (soaked in water)

2 tsp ginger juliennes

2 tbsp chopped coriander leaves

Salt to taste

1/2 tsp garam masala powder

Procedure

• Wash and cut gobi and potato. Drain all the water and let it dry, deep fry them till it turns golden brown. ( you can also shallow fry)

• Transfer the deep-fried gobi and aloo on absorbent paper.

• Heat oil in a kadayi, add cumin seeds, bay leaf. Saute for a second.

• Tip in the chopped onions and fry till they turn golden brown.

• Add ginger-garlic paste and fry for 2-3 minutes.

• Now add coriander powder, turmeric and red chilli powder.

• Saute for 2-3 minutes, followed by chopped tomatoes.

• Cook till the tomatoes turn mushy and oil leaves the sides of the pan.

• Add soaked Kasuri methi. (Adding soaked Kasuri methi gives an added taste )

• Give a good mix and add deep fried aloo and gobi, salt to taste.

• Toss well, add ginger julienned, chopped coriander leaves, garam masala and mix well.

• Sprinkle little water and cook with a lid covered only for 2-3 minutes, turn off the flame.

• Serve hot aloo gobi with hot phulkas or rotis.

• Substitute aloo gobi with bhindi/ladyfinger, karela/bitter gourd or lotus stem.