Ingredients

• 1.5 cups - Potato (cut to bite sized pieces or par boil)
• 1 - medium size cauliflower
• 1 cup - green peas
• 1 - onion (sliced or chopped)
• 1 - tomato (chopped)
• 1 inch - ginger
• 5 cloves - garlic (chopped)
• 1/2 tsp - amchur (dry mango powder)
• 1/2 tsp - ginger paste
• 1/2 tsp - garlic paste
• 2-3 tbsp - oil
• 2-3 tbsp - tempering oil
• 5-6 curry leaves (optional)
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• 1/4 tsp - asafoetida
• 1/2 tsp - onion seeds
• Seasoning: 2 tbsp - chilli powder
• 1 tbsp - coriander powder
• 1/2 - turmeric powder
• Salt, according to taste
• 1 tsp - cumin seed powder
• 1 tsp - fennel seed powder
• 1 tsp - pepper powder
• Pre- Preparation:
• Par Boil the potato. Dice and keep it aside.
• Boil water and pour over the separated florets of cauliflower mixed with salt and turmeric.
• This would remove worms or any dirt not visible to naked eyes.
• For Garnish:
• Coriander, finely chopped
• Spring onion, finely chopped
• Accompaniments:
• Paratha
• Steamed rice and dal

How to Make Aloo Gobi Recipe

• Heat oil in a heavy bottomed wok.
• Add spices and temper them till they splutter and release aroma for about 20 seconds.
• Add the ginger, garlic and onion and saute till golden brown. Add the ginger garlic paste and cook till the oil begins to float on the surface.
• Once onion turns golden brown add the tomatoes and cook till well mashed.
• Add the seasoning ingredients and give a good stir. Ensure when cooked the oil comes to the surface or sides of the wok.
• The florets sitting in hot water bath would be cooked a bit, add those.
• Give a good stir and add the peas followed by potato.
• Mix well ensuring the vegetables are well coated with the spice mixture.
• Cover with a lid and fry on medium heat till cooked.
• Remove and garnish with coriander and serve with your choice of accompaniments.