Aloo Gobi

Ingredients:

Aloo (Potato) – 5 medium sized

Gobi (Cauliflower) – 1 flower

Onions – 2

Tomato – 1

Coriander leaves – 2 teaspoons (finely chopped)

Oil – 2 teaspoons

Salt – 2 ¼ teaspoons

Grind coarsely:

Garlic – 1 big/2 small cloves

Ginger – 1 inch piece

Panch Phoran – 2.5 teaspoons

(½ teaspoon each of cumin seeds, fennel seeds, black cumin, fenugreek seeds, mustard seeds)

Powders:

Chilli powder – 1 teaspoon

Coriander powder – 2 ½ teaspoons

Turmeric powder – ¼ teaspoon

Garam masala powder – ½ teaspoon

Method:

1. Peel skin for potatoes & dice into cubes.
2. Cut into mid sized florets.
3. Chop one onion finely & the other to petals. (Cut into half after peeling skin & cut each half into 6 or 8 segments)
4. Chop tomato into fine pieces.
5. Heat oil in a non-stick kadai, add panch phoran & allow spluttering.
6. Add the coarsely ground ginger garlic paste, fry till golden brown.
7. Add the onions & the powders mentioned, fry for 3 to 4 minutes.
8. Add the chopped tomatoes & salt, sauté till tomatoes melt & blend.
9. Add the diced potato cubes, mix well.
10. Sprinkle a handful of water & cook keeping closed stirring occasionally for 6 to 8 mins. (Try pricking potato piece with a toothpick/fork, should go by in applying slight pressure)
11. Add the gobi (cauliflower) florets, mix well so that the masala coats on the florets.
12. Cook for 3 to 5 minutes keeping closed until the cauliflower pieces are tender.
13. Garnish with coriander leaves & serve hot with rotis/chappathis.