INGREDIENTS
Vegetables:
- 2 medium potatoes (peeled & cubed)
- 1/2 cauliflower (cut into small florets)
- 1 onion (finely chopped)
- 1 tomato (chopped)
- 1 tsp ginger-garlic paste
- 2 tbsp oil
Spices:
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 1/2 tsp cumin seeds
For Garnishing:
- 1/2 tsp lemon juice (optional)
Recipe
- Prepare the Vegetables:
- -Wash and cut potatoes into cubes and cauliflower into small florets.
- -In a bowl, soak cauliflower florets in hot salted water for 5 minutes (to remove impurities). Drain and keep aside.
- Cook the Potatoes and Cauliflower:
- -Heat oil in a pan, add cumin seeds, and let them splutter.
- -Add chopped onions and sauté until golden brown.
- -Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- -Add chopped tomatoes and cook until they turn soft.
- Add Spices and Vegetables:
- -Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- -Add potatoes and stir-fry for 3-4 minutes.
- -Add cauliflower, mix well, and cook for 5 minutes on medium heat.
- Cover and Cook:
- -Sprinkle 2 tbsp of water, cover, and cook for 10-12 minutes on low heat. Stir occasionally.
- -Once the potatoes and cauliflower are soft, add garam masala and mix well.
- Garnish and Serve:
- -Turn off the heat, garnish with chopped coriander leaves and lemon juice.
- -Serve hot with roti, paratha, or rice.
- Pro Tips:
- -✔ For crispy Aloo Gobi, shallow-fry potatoes and cauliflower separately before mixing them into the masala.
- -✔ To enhance flavor, add a pinch of dry mango powder (amchur) or squeeze fresh lemon juice at the end.
- -✔ For a smoky taste, cook in a little mustard oil instead of regular oil.