Aloo Gobi
Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. There are many ways to make this dish; You can use onions or tomatoes, or no onions and tomatoes at all. I make it in different ways depending on the ingredients I have on hand, and the Aloo Gobi recipe I shared today is one of my favorites. It has onion, tomato, ginger, garlic and spices!
Heat 2 teaspoons of oil in a pan over medium heat. Add the cauliflower florets and sauté for 2-3 minutes, then add the sliced potatoes. Fry the potatoes and cabbage over medium-low heat for 7-8 minutes until the surface of the potatoes and cauliflower looks brown. Remove from paper towels and set aside. In the same pan, heat 1.5 teaspoons of oil over medium heat, add the cumin seeds and let them crackle. Add the onion and cook for 2 minutes until translucent. Add the ginger-garlic paste and cook for another 2 minutes or until fragrant. Add the tomatoes and cook for 2 minutes until softened.
Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pot and let the masala cook for 2-3 minutes, then add the potatoes and cauliflower and stir. Add chopped coriander leaves and mix well. Add garam masala and cook the potatoes and cabbage on medium-low heat for 5-6 minutes. Add salt, cover and cook for another 6-7 minutes or until the potatoes and cauliflower are tender but not soggy. If you think the masala is sticky, add some water. Add one tablespoon at a time, adding enough to eat the vegetables. I did not add water to my water. Garnish with some coriander leaves and serve hot with any Indian bread.