An all time favorite combination, in an all time favorite form! potato and cauliflower feature in a traditional curry seasoned with typical Indian spices and spruced up with common ingredients like ginger, green chilies and garlic. The magic of the garam masala and the dry mango powder is evident in aloo gobhi, as these spice powders really perk up the flavor of the subzi.
|Oil||1 1/2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Whole dry kashmiri red chilies||2 , broken into pieces|
|Finely chopped ginger||1 Teaspoon|
|Finely chopped garlic||1 Teaspoon|
|Finely chopped green chili||1 Teaspoon|
|Chopped potato||1 Cup (16 tbs)|
|Cauliflower florets||1 1/2 Cup (24 tbs)|
|Turmeric powder||1/4 Teaspoon|
|Chili powder||1 Teaspoon|
|Garam masala||1/2 Teaspoon|
|Dried mango powder||1/2 Teaspoon|
1. In a deep non-stick skillet, heat oil, add cumin seeds, asafoetida and allow them to splutter.
2. Add dry red chili, ginger, garlic and green chili. Stir over medium flame for a few seconds.
3. Add potato pieces, stir occasionally and cook for 3- 4 minutes.
4. Add cauliflower, salt and 1 tablespoon of water. Cover and cook for 5 minutes, stirring occasionally.
5. Stir in turmeric powder, chili powder, garam masala and dried mango powder. Stir and cook for 1-2 minutes.
6. Garnish with a sprig of coriander and serve hot with parathas or rotis.