Aloo Gobi

Ingredients

• 4 tablespoons Oil
• 1 teaspoon Cumin seeds
• ¼ teaspoon Hing (Asafoetida)½ cup Red onion finely chopped
• 3 Cloves Garlic
• 1 inch Ginger
• 1 Green chili
• 1 medium or ½ cup Tomatoes finely chopped
• ½ teaspoon Turmeric powder
• 1 ½ teaspoon Red chili powder
• 1 ½ teaspoon Coriander powder
• 2 small or 2 cups Potatoes peeled and cut into cubes
• 4-5 cups Cauliflower (gobi) cut into florets
• Salt to taste
• 1 teaspoon Kasoori methi (Dried fenugreek leaves)
• 1 teaspoon Lime juice or lemon juice
• 2-3 tablespoons Cilantro or coriander leaves finely chopped

Instructions 

Step 1: Crush ginger, garlic and green chilies together in the wet jar of a spice grinder. Or simply use ginger garlic paste and finely chopped green chili.

Step 2: Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add hing.

Step 3: Add onion and crushed ginger, garlic, green chili. Stir and saute for 3-4 minutes or until onion turns light pink and becomes soft. Plus, there will be no more raw smell of ginger garlic.

Step 4: Add chopped tomatoes and cook for 3-4 minutes or until softens and becomes mushy.

Step 5: Add turmeric powder, red chili powder and coriander powder. Mix well and cook for a minute.

Step 6: Add cauliflower florets and potato cubes along with salt. Mix well so the masala is coated with the veggies evenly.

Step 7: Cover it with the lid and cook. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.

Step 8: Cook until both potato and cauliflower are fork-tender (it takes around 15-20 minutes, this cooking time may vary depending on the flame intensity, shape & size of the pan and size of the veggies).

Step 9: If there is water or moisture left then cook on medium-low uncovered until moisture evaporates. This aloo gobi masala is a fairly dry veggie preparation.

Step 10: Turn off the stove and add crushed kasoori methi, squeeze lime juice and mix gently.

Step 11: Garnish with chopped cilantro and serve