Prep 35 mins
Cook 45 mins
Aloo Gobhi is a traditional Indian dish, which simply means potato-cauliflower, a combination of two beloved vegetables cooked together in an enticingly fragrant blend of spices.
- 1 lb cauliflower (large green stem discarded and cut in to small florets)
- 1 russet potato (peeled and diced)
- 1 teaspoon cumin seed
- 1 green chili pepper (split in to half)
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1 tablespoon fresh ginger (thinly sliced)
- 1 pinch asafoetida powder
- 3 tablespoons coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons milk (preferred 2%)
- fresh cilantro leaf, for garnishing
- fresh water
- Heat oil in a pan and add cumin seeds, green chili, asafetida and turmeric powder and ginger.
- Add potatoes and 1 Tbsp of coriander powder. Stir gently and cook for ten seconds.
- Add the cauliflower florets along with coriander powder, red chili powder, garam masala and milk. Mix to combine. Let this cook for 7-8 minutes.
- Now add 2 Tbsp of fresh water. Place a lid and let it cook for five minutes.
- Remove the lid and if all the water has evaporated, add another 2 tablespoons Place the lid back and let it cook for another ten minutes or un till the potatoes and cauliflower is fork tender.
- Remove the lid, add salt and cook for another five minutes to achieve a golden brown crust on the cauliflower and potatoes.
- Garnish with fresh cilantro leaves and enjoy it with Roti, Parantha and your loved ones!
- You can also garnish this with toasted cashews to give it a richer characteristic!
- Reduce the quantity of red chili powder by half, if using a brand available at Indian stores.
- Spice level can be reduced by omitting the use of green chili and reducing the quantity of red chili powder.