Aloo Gobhi – Indian Style Potato Cauliflower stir fry

Recipe

• 1 cups cauliflower florets, bite sized
• 1 large/2 medium potatoes, cut into thick slices
• 1 small onion, finely chopped
• 1 tomato, roughly chopped
• 1 tablespoon oil (u can use vegetable, canola or mustard oil). I love to use mustard oil in this recipe
• pinch of asafoetida
• 1 tsp cumin seeds
• salt to taste
• 1/2 tsp red chili powder
• pinch of turmeric
• 1 small green chili, finely chopped
• 1 tablespoon ginger, grated
• 2-3 cloves of garlic, minced
• 1/2 tsp garam masala
• 1/2 tp dry mango powder or 1 tablespoons raw mango, grated
• Handful of chopped coriander for garnishing

Method

1. In a saucepan/kadhayi, pour the oil. Bring to heat. Next, add in the asafoetida and cumin seeds.
2. Once the cumin seeds splutter, add in the onion and fry till translucent.
3. Now, throw in the tomatoes, ginger and garlic. Add salt, turmeric, red chili powder and green chilis and mix well. Place a lid on the saucepan and bring it to simmer. Let this cook on low for about 10 minutes till the tomatoes are soft and squishy.
4. While the tomatoes are cooking, place the potatoes and cauliflower in a microwave proof bowl and cook on high for 4 minutes in the microwave. Since we are adding tomatoes in this stir fry, par boiling the vegetables will help in cooking the dish faster.
5. Now, add potatoes and Cauliflower to the tomato tempering and mix well.
6. Place the cover on the saucepan again and let it cook for another 7-10 minutes. Sprinkle garam masala and dry mango powder/raw mango to the dish and combine.
7. Sprinkle chopped coriander on top and serve hot with Naans, chapatis or rice.