Aloo Gobi

Description

Aloo Gobi is a simple vegeterian Indian dish. It is easy to cook and it can be made with lot of variations. The same disk is cooked differently in different part of India, but the cooking methods remains mostly the same. Here is my preferred version.

Ingredients

500 gram

cauliflower

500 gram

potatoes

onion

¹/₂ teaspoon

turmeric

2 teaspoon

cumin seeds

2 teaspoon

coriander powder

2 teaspoon

red chilli powder

1 teaspoon

garam masala

200 gram

tomato

1 tablespoon

cooking oil

Instructions

Cooking Steps:

Seperate the florets from Cauliflower. Wash if required and drain any excess water.
Cut Potatoes into small cubic pieces.
Heat the oil in a large frying pan and fry the cumin seeds until they begin to splutter. Make sure the cumin seeds are not over cooked.
Add the green chilli and fry for a further 1 minute.
Add the potatoes and stir fry 7 to 10 minutes. Stop when the potatoes are about half done.
Add the cauliflower florets, the ground spices and salt and cook for 5 minutes or until the vegetable are tender.
As a last step add finely choped tomatoes and cook for 2 minutes. Tomatoes give this dish a tangy flavour, and can be omited.
Garnish the disk with coriander.

Serving Suggestion: As this is a dry dish, it is generally served with thin roti and rice on the side. The dish is not suitable to be served with only rice as it is too dry to consume this way. Options:

To give the dish a bit of 'Punjabi' flair, as a first step add one finely chopped onion and fry it in oil till transulent.
If tomatoes are not available, 2 tbps lime juice can be added to get a bit more flavour.