Alu gobi recipe – Spicy and dry , How to make alu gobhi sabzi

I think every house has some comfort food, some recipe that one turns to when short of time or craving some good home food. I think this recipe is one of mine.

Alu gobi and paratha.. and  dinner is set. My son loves eating this vegetable and we get it all year round in London, so we eat it though the year!

Ingredients

Cauliflower – 1 large, about 2 cup florets
Potatoes – 2 cubed
Cumin- 1 tsp

Dry red chilli- 2

Ginger, finely grated- 2 tsp

Hing/ Asafoetida- 1 pinch

Turmeric- 1/4 tsp

Chilli powder- 1/2 tsp

Coriander powder- 1/4 tsp

Garam masala- 1/4 tsp

Salt- to taste

Oil- 2 tsp

Coriander- finely chopped- 3 tsp ( optional)

Method

Cube the potatoes and cut the cauliflower into medium sized florets. I sometimes, keep the skin on the potatoes, especially because of the nutrient content.
Wash both the cauliflower and the potatoes.

Keep the potatoes soaking in water to prevent them from discolouring.

In a large wok, heat the oil When hot, quickly add in the cumin seeds and the red chillies.

Add the potatoes. Fry for a minute or two. Add in the hing.

Add in the turmeric, chilli powder and salt. Add in the coriander powder as well after 2 minutes.

Add in the cauliflower. Fry for some time till it is covered with all the lovely spices.

Sprinkle some water on it, about 2-3 tsp, just to prevent it from sticking at the bottom.

Keep a lid on and cook on a medium gas for about 10 minutes.

Add in the ginger and the garam masala. Fry well.

Do not overcook, otherwise it will get mushy,not that it will hamper the taste in any way.

Do please adjust the cooking time according to the variety of cauliflower that you get locally, I know for a fact that the cauliflowers in the US do not cook so quickly.

Garnish with coriander and serve hot with roti or rice.