• 1 small gobi (cauliflower) - cut into florets
• 2 medium potatoes- peeled and cubed
• 1 onion- sliced
• 2 green chillies- slit vertically
• 1 1/2 tsp ginger-garlic paste
• 1 tomato- cut into 8 pieces without separating from the base- for garnish
• Chopped coriander leaves (cilantro) - for garnish
• 1/4 tsp red chilli powder (cayenne pepper)
• Salt to taste
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin seeds
• A pinch of hing (asafoetida)
• 1 tbsp oil

Heat oil in a pan or a kadhai/ wok. Add cumin seeds and when they crackle, add hing.

Add onion and green chillies. Stir fry till onion becomes pink. Add ginger-garlic paste. Fry for 1 minute.

Add salt and all the spices and after few seconds, add aloo and gobhi. Mix well. If you cook on low heat, you don’t need to add any water. Just cover and cook stirring in between.

Cook till vegetables are tender. Increase heat and roast aloo gobi till the sabzi gets a roasted appearance. Add coriander leaves and tomato. Cook on a low heat, covered till tomato gets slightly tender. Transfer to a serving bowl with tomato flower on top. Serve hot aloo gobi masala with any Indian flatbread.

by Pak101.com (few years ago!) / 1821 views