Cauliflower and Potatoes (Aloo Gobi)

This is a recipe I learnt from my mother-in-law. It is one of the first recipes I learnt from her. Very easy, not much complications. All you have to do is throw in a bit of spices and toss the blanched vegetables. My mother-in-law used to make it every time we had a family gathering. Never seen anyone cook it better. I still can’t make it as good as her. It’s one of those dishes she could make a hundred times and each time it would turn out just perfect. This dish tastes the best with rotis and parathas. But I like it even with rice. Here’s the recipe for Aloo Gobi.

Ingredients:

• 1 tbsp. Mustard Oil
• A pinch of Asafetida
• 1 tsp. Cumin Seeds
• 1 cup Onion cut into large pieces
• 1 inch piece of ginger finely Chopped
• 1 cup of Potatoes cut into 1inch cubes
• 1 cup Cauliflower Florets.
• Salt to taste
• 1 tsp. Red Chili Powder
• ½ tsp. Coriander Powder
• ½ tsp. Garam Masala Powder
• ¼ tsp. Turmeric Powder
• 2 tbsp. finely chopped coriander leaves

Method:

• Blanch the Cauliflower and also the potatoes.
• Once the potatoes are blanched, deep-fry them until golden brown.
• In a Pan heat the Mustard oil.
• Add the Cumin seeds and let them crackle.
• Now add the chopped ginger and sauté for half a minute.
• Add the Onions and Asafetida and sauté of a minute and a half.
• Now add the Red Chili Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder and Salt and mix well.
• Add the cauliflower and potatoes and mix well and cook for 2 minutes.
• Turn off the heat and add chopped coriander leaves and mix gently.