Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
Ingredients for Aloo Gobhi
2 potatoes medium, sliced or cubed
1/2 tsp dry mango powder amchur
1 cauliflower medium, cut into small florets
1/4 tsp red chili powder or to taste
1 onion medium, chopped
1/4 tsp Rpyal Garam Masala powder
2 tomatoes medium, chopped
1 tsp Coriander powder
1/2 tsp cumin seeds
3-4 tsp oil
1.5 tsp ginger-garlic paste
2 tbsp chopped cilantro
1/2 tsp turmeric powder
salt to taste
Instructions
Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
Drain on a tissue paper and set aside.
In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
Add the onions and cook for 2 minutes till translucent.
Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
Add the chopped tomatoes and cook for 2 minutes till they are little soft.
Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix.
Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
Garnish with some more coriander leaves and serve hot with any Indian bread.
