Makes: 4 to 6 serves
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
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)
Chilli powder – 1 teaspoon
Coriander powder – 2 ½ teaspoons
Turmeric powder – ¼ teaspoon
Garam masala powder – ½ teaspoon
- Peel skin for potatoes & dice into cubes.
- Cut into mid sized florets.
- Chop one onion finely & the other to petals. (Cut into half after peeling skin & cut each half into 6 or 8 segments)
- Chop tomato into fine pieces.
- Heat oil in a non-stick kadai, add panch phoran & allow spluttering.
- Add the coarsely ground ginger garlic paste, fry till golden brown.
- Add the onions & the powders mentioned, fry for 3 to 4 minutes.
- Add the chopped tomatoes & salt, sauté till tomatoes melt & blend.
- Add the diced potato cubes, mix well.
- 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)
- Add the gobi (cauliflower) florets, mix well so that the masala coats on the florets.
- Cook for 3 to 5 minutes keeping closed until the cauliflower pieces are tender.
- Garnish with coriander leaves & serve hot with rotis/chappathis.