Aloo Gobi dry sabzi - Simple and Easy sabzi option

Aloo Gobi - a different style of eating cauliflower by using ginger and spices


Quantity - for 2 people

Ingredients:

Potatoes/Aloo - 4/5 small
Cauliflower - half and cut medium florets
Green Chillies -2/3 finely chopped
Ginger - 1 inch finely grated
Tomato - 1 medium deseeded
Coriander powder- 1 tsp
Red chilli powder - 1 tsp
Haldi - to temper
Hing - to temper
Mustard seeds - to temper
Cumin seeds - to temper
Salt as per taste
Fresh coriander - to garnish
Peanut oil - for cooking
Garam Masala - 1 tsp (optional)

Procedure-

1. Wash and peel the potatoes nicely . Cut them into small cubes and put in water with salt to prevent them from oxidising . Similarly cut cauliflower florets and soak in same water
2. Now heat kadai with oil . Once oil is hot , add tadka items - mustard , cumin seeds , haldi and hing.
3. Once tadka is hot enough , add green chillies and ginger finely chopped/grated and fry nicely .
4. Next is to add the finely chopped tomato . Ensure everything is mixed well and add little salt. Cover and let the tomatoes cook for atleast 3/4 mins.
5. Once the tomatoes are cooked , add the dry spices - red chilli powder , coriander powder and garam masala . Mix well and in medium flame again cover and cook for 1 min .
6. Now add the potatoes and cauliflower . Drain the water before adding them to kadai . Mix well and coat all masala to potatoes and cauliflower . Adjust salt and cover to cook for atleast 8/10 mins . Keep flame medium low to prevent burning . Also , in between stir well to ensure potatoes and cauliflower do not stick to kadai
7. After 10 mins , check to see if both are cooked by inserting a fork . They should be perfectly cooked - not overcooked . If not , allow to cook by sprinkling some water and cover to cook for atleast 3/4 mins more .
8 . Once done , garnish with fresh coriander and to give extra flavor ,you can also grate some ginger on top before serving

Serve with hot phulka and ghee and some home made chutney on the side :)

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