Aloo Gobhi

I must confess that although I love North Indian dishes I do not cook them as frequently as I supposed to. That's because I love Rice way too much and have to force myself to make Rotis. Though I must agree that making Rotis is far more simpler and easy as compared to Rice, Curry and salads. Next thing on my agenda is to cook lot of North Indian dishes and sharpen my saw in that area. I have also made a list of the dishes I want to focus upon so that I can improve my finesse in cooking them.

I came across a very nice recipe at Sailu's Food on Aloo Gobhi. She also has a good collection of North Indian recipes which I look forward to try and experiement in my kitchen. I made few changes to her recipe and the taste was very pleasing to the soul. Thanks Sailu.

Recipe adapted from Sailu's Food with few changes.

Serves ~ 3-4 servings

Ingredients:

Potatoes (Boiled) - 3

Cauliflower florets (boiled in hot water with salt) - 10-12 florets

Coriander powder - 2 teaspoon

Cumin powder - 1/2 teaspoon

Red Chilli powder - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Ginger (minced) - 1 teaspoon

Asafoetida - Just a sprinkle

Oil - For frying

Water - For boiling vegetables ~ few tablespoons

Coriander leaves - 4-6 sprigs

Amchur powder or Tamarind juice (optional) - 1/2 teaspoon

Salt - as per taste

Method:

Heat oil in a saucepan. Once the oil is hot enough, add cumin seeds. They would begin to pop in size and ooze flavour. Make a paste of all spice powders except Amchur powder with little water. Fry this spice paste for some time. Add minced ginger and saute till ginger gets fried properly. If it remains raw, it interferes with the taste of the dish. Add diced Potato cubes and Cauliflower florets (par boiled in water).

Stir gently few times. Much better if you can toss and mix otherwise this would lead to the vegetable breaking apart. Add salt and Amchur powder. Add few tablespoons of water. Cover with a lid. Cook well till vegetables have a tender flavour, water has evaporated completely and all vegetables are cooked completely. Garnish with chopped coriander leaves and serve with Rotis.