- 2 medium sized Potato cut into cubes
- 1 Cauliflower cut into medium size florets
- 2 tsp Jeera
- 2 tsp Ginger garlic paste
- 1 Large Onion chopped finely
- 1 Tomato chopped finely
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Garam masala powder
- 1 small bunch Coriander leaves chopped finely
- Salt to taste
- 4 tbsp Oil
Aloo gobi (Hindi: आलू गोभी)(Urdu: آلو گوبی) is a dry Indian, Nepali and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
Pressure cook the potatoes for 1 whistle and let the gas go by itself. Once the cooker opens Drain the potatoes and keep aside.
In a bowl heat some water and add a pinch of salt and turmeric powder and the cauliflower florets. Cook for 5 minutes. Make sure not to make the cailiflower too soft.
Heat oil in a pan and add the cumin seeds. Once the seeds starts crackling add the onions. Fry till the onions become transluscent.
Now add the ginger garlic paste and stir fry for a couple of minutes. Now add the chopped tomatoes. When oil separates add turmeric, red chilli, garam masala powder and required salt. Saute for 5 minutes with a little sprinkle of water. Keep stirring. Add 1/2 cup water and the potato and cauliflower and gently stir so that the masala and the vegetables mixes. Cook covered for 5 minutes stirring occasionally.
Garnish with coriander leaves.
Serve hot with rotis or rice.