|Corn oil||5 Tablespoon|
|White cumin seeds||1 Teaspoon|
|Dried red chilies||4 (Whole Ones)|
|Shredded fresh ginger||1 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Potatoes||2 , roughly diced|
|Cauliflower||1 Small, cut into small florets|
|Red chilies||2 , chopped|
|Chopped fresh coriander||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Tomatoes||2 , quartered|
Heat the oil in a heavy-based saucepan and fry the cumin seeds, the dried red chillies and asafoetida for a few seconds.
Lower the heat and add the ginger and garlic cloves.
Cook for about 20 seconds then add the potatoes and stir-fry on the lowered heat for about 3 minutes.
Next, add the cauliflower florets and continue to gently stir-fry for a further 2 minutes.
Stir in the salt, red chillies, coriander, lemon juice and tomatoes.
Cover the pan and cook over a very low heat for 12-15 minutes, stirring very gently occasionally to ensure even cooking.
Serve the Aloo Gobi hot.