Aloo Gobi Masala

Ingredients

• 3 tablespoon Mustard Oil
• 1 teaspoon Cumin Seeds (jeera)
• 1 pinch Asafoetida (hing (optional))
• 2 Dry Red Chillies
• 1 inch Ginger (cut into thin juliennes)
• 2 Green Chillies (slit lengthwise)
• 2 large Tomatoes (sliced)
• 2 large Tomatoes (roughly pureed)
• 1/2 teaspoon Turmeric (haldi)
• 1 teaspoon Kashmiri Red Chilli powder (kashmiri lal mirch)
• 2 1/2 teaspoon Coriander Powder (dhaniya powder)
• 350 grams Cauliflower (cut into florets (approx 3 cups cauliflower florets))
• 2 medium Potatoes (peeled and cut lengthwise)
• 1 teaspoon Salt
• Fresh coriander chopped (for garnish)

Instructions

1. 1

   Soak cauliflower: Place the cauliflower florets in a bowl and pour hot water on them. Set them aside for 8-10 minutes.

2. 2

   shallow fry: Heat 3 tablespoons of Mustard Oil in a skillet or kadhai. Shallow fry the Gobi (cauliflower) and Aloo (potatoes) for 5-7 minutes. Once cooked, use a skimmer to remove them from the kadai and set them aside.

3. 3

   prepare tempering: In the same kadai, add the Jeera (Cumin Seeds) to the remaining oil and let them splutter. Add whole Red Chillies, Hing (Asafoetida), Ginger, and Green Chillies. Stir-fry for a minute on low flame.

4. 4

   add masalas: Add the Tomato Puree, Coriander Powder, Turmeric Powder, Chilli Powder and Salt. Mix well, cover, and cook for 5 minutes on medium-high flame.

5. 5

   cover and cook aloo gobi: Now, add the shallow-fried Gobi and Aloo along with sliced Tomatoes. Mix everything well. Cover and cook for 15-20 minutes on low flame or until the Gobi is tender. Stir 2-3 times in between.

6. 6

   season and serve: Finally, add freshly chopped Coriander and mix on high heat for 1-2 minutes. Turn off the heat and serve hot!