1 cauliflower/gobi, florets removed and washed
3 medium size potatoes/aloo, chopped or sliced
1.5 inch ginger/adrak, chopped or julienned
½ tsp turmeric powder/haldi
¼ or ½ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
a pinch of asafoetida/hing (optional)
a few coriander leaves/dhania patta for garnish (optional)
2 tbsp oil or ghee
In a kadai or thick bottomed pan, heat oil or ghee. Add the aloo/potatoes and saute for 8-9 minutes on a low flame.
Add the gobi/cauliflower and saute for 8-9 minutes on a low flame. Continue to stir in between.
Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
Saute for a minute. Then add the ginger.
Mix everything well. Saute the entire sabzi for some 10-12 minutes more. Keep on stirring in between.
Now, cover the kadai or pan with a lid and let the aloo gobi cook in steam for some 14-15 minutes on a low flame. Do not add any water. Also keep on checking the sabzi in between. Once the aloo gobi sabzi is done, sprinkle garam masala and mix it with the entire sabzi
Garnish with coriander leaves.
Your aloo gobi is ready now.
Serve the aloo gobi with rotis or parathas and a bowl of curd/yogurt.
Recipe adapted from Veg Recipes of India