Ingredients: 2 cups Cauliflower (gobi) – florets,1 cup Potatoes (Aloo) – peeled and cubed,Curry leaves – few (optional),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/4 teaspoon Asafoetida (hing) – optional,Salt – to taste,2 tablespoons Sunflower Oil – or ghee,Kasuri Methi (Dried Fenugreek Leaves) – or coriander leaves (chopped) for garnishing,Lemon wedges – few
Time in minutes: 30 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside.Wash potatoes, peel and chop into medium-sized cubes; keep aside.In a medium sized deep saucepan or kadai, heat oil or ghee.Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds.Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices.Add a little bit of salt and sauté on high for about a minute or so.Stir in the cauliflower flowerets and additional salt; give it a good stir.Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked. Keep stirring in between so as not to burn the vegetables. Do not add any water.Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame.Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves.To give it an acidic element, give it a squeeze of lime or lemon juice.Serve Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal. You can also serve Boondi Raita with this meal.