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|Cauliflower head||1⁄2 , cut into 1 inch florets|
|Potatoes||2 , peeled and chopped up to be roughly the same size as the cauliflower|
|Green chillies||2 , deseeded and cut length wise, only their flavor is required, not the heat|
|Asafoetida||1 Pinch (Hing)|
|Cumin seeds||1 Teaspoon|
|Ginger||1 Inch, freshly grated|
|Turmeric powder||1 Pinch|
|Dried mango powder||1 Teaspoon (Amchur)|
|Red chilli powder/Cayenne pepper||1 Teaspoon|
|Dhania powder||2 Teaspoon, freshly made|
|Garam masala||1⁄2 Teaspoon|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs) (For Garnish)|
Heat the oil in a heavy bottomed pan on medium-high heat.
Once the oil heats up add the cumin and hing to the pan and saute it until the cumin stops spluttering.
Meanwhile mix the ginger, green chiilis, turmeric,red chilli and dhania powder together with a little water to make a grainy paste, and set it aside.
Once the cumin stops popping, add the bay leaf, and the grainy masala and saute it until the masala cooks well and the oil starts to separate from the sides of the pan, this will take a few minutes.
Add the cauliflower, potatoes, salt and amchur powder to the pan and give it a good toss.
Close the pan with a tight lid, and let it cook for atleast 7 minutes.
Check on it periodically and toss it again if needed.The veggies will finish cooking in the steam generated by the pan.
Add the garam masala at the end and let it cook for another couple of minutes.
Toss it at the end and make sure the garam masala has infused into all the nooks and crannies of the aloo and gobhi.
Take it off the heat, garnish with lots of freshly chopped cilantro and dive right in!
Aloo gobhi tastes best when eaten with hot rotis or naan. I like to stuff leftover aloo gabhi, and sharp cheddar cheese between two pieces of sourdough bread and grill it in my panini pan. Serve it with some hot sauce and you're in business!