Aloo Gobi

Aloo Gobi reminds me of our Delhi days. The markets were filled with fresh cauliflowers throughout winter. And every week, Aloo Gobi will make a place to our lunch boxes. Our help used to cook very delicious Aloo gobi. Those times, I hardly knew any North Indian dishes.

After moving to Qatar, I tried preparing the same Aloo gobi but failed. I just couldn’t get the Gobi cooked and would end up adding some water. The dish becomes mushy and no flavour. After many a trial and error, now I have mastered the art of cooking this dish. It just require patience and slow cooking plus Aloo and Gobi should be sauteed before they are steamed.

Ingredients

• 2 medium potatoes cubed
• 1 medium cauliflower separated into florets
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 1 inch ginger finely chopped
• 2 garlic cloves
• 2 tbsp finely chopped coriander leaves
• Salt to taste

Spice powders

• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.5 tsp amchur / dry mango powder
• 1 tsp coriander powder
• 0.25 tsp garam masala

Seasoning Ingredients

• 1 tsp cumin seeds
• 2 tbsp oil

Garnishing Ingredients

• 2 tbsp finely chopped coriander leaves

Method

1. Heat 1 tbsp oil in a pan. Add cauliflower florets and saute for 3 minutes
2. Add the cubed potatoes. Saute for 8 minutes on a medium flame till the potatoes and cauliflower have some brown spots on them.
3. Drain on a tissue paper and keep aside.
4. In the same pan, heat 1 tbsp oil. Add cumin seeds and let them splutter.
5. Add finely chopped onions and saute till the onions turn translucent.
6. Add finely chopped ginger and garlic. Saute till the raw smell of garlic goes away.
7. Add the finely chopped tomatoes and saute till the tomatoes turn mushy.
8. Add all the spice powders except garam masala. Saute for 3 minutes.
9. Add the sauteed potatoes and cauliflower. Mix well.
10. Add chopped coriander leaves. Mix well.
11. Add garam masala. Simmer the aloo gobi on medium-low heat for 6 minutes.
12. Add salt and mix well. Cover the pan with a lid and cook for 8 minutes on low flame or till the potato and cauliflower are tender but not mushy.
13. Garnish with coriander leaves and serve hot with phulkas.

Notes

1. If masala start sticking, add 1-2 tbsp water for cooking. Do not add more water.