Spicy Aloo Gobhi is one of my favorite recipe and I believe most of the people like sabzi made of Cauliflower. Spicy Aloo Gobhi is the combination of aloo, gobhi, onion and tomato. This can be served with rice, roti and puri.
- 1 large cauliflower about 800 gm or 1.25 kgs, cut into 10 size florets
- 2 medium-large potatoes peeled and cut into 1/2-3/4 dice
- 2 onion -Thinly sliced
- 2 medium size tomato -chopped
- 1 tsp cumin seeds
- 1/4 tsp mild hing asafoetida
- 3/4 knob of ginger grated
- 3 cloves of finely chopped garlic
- 1/2 tsp turmeric powder
- 1 1/2 tsp coriander powder
- 3/4 tsp red chilli powder
- 1/2 tsp kitchen king masala
- 1/3 tsp garam masala
- Salt to taste
- 1 1/2 tsp oil peanut or mustard
- Heat the oil in a pan on a medium flame and add the cumin seeds, hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion. Fry till they are translucent and slightly browned.
- Reduce the flame and add the prepared cauliflower and potatoes and tomato. Stir to mix.
- Add turmeric powder, coriander powder and red chilli powder and mix well.
- Cover and cook for 15 minutes or, to desired tenderness, stirring once in between. Sprinkle with garam masala, Kitchen king masala and mix well.
- Cover and cook for another 5 minutes till the vegetables are lightly browned. They may stick to the bottom of the pan if you have used the specified amount of oil. That is alright - just donÃ¢â‚¬â„¢t stir at the moment.
- Take off the fire, and leave it aside, covered. After a few minutes toss and mix well. Sprinkle with fresh chopped coriander leaves and serve with a bowl of plain yoghurt with roti.
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