Gobi Aloo ki sabzi
                           (Cauliflower with potatoes)

Aloo Gobi is a favorite North Indian side dish. It is a delicious combination of two favorite vegetables, Aloo (potato) and Gobi (cauliflower) cooked together with tomatoes, ginger and delicious spices like cumin seeds, coriander, red chili and turmeric powder. This dish is very appealing with its nice yellowish color. The yellow color of dish is comes from the use of turmeric powder.

Gobi is also known as phool Gobi. When cooking Gobi (cauliflower) the outer leaves and thick stalks are removed, leaving only the floret. The big floret is chopped in to small florets so that they cook evenly. Aloo Gobi is also a very versatile dish– it goes well with pooris, parathas, chapattis, or just with some dal-chawal (dal and rice). 

Aloo Gobi is one of the most common dishes prepared in almost every home in India. It  is very simple and quick to make dish. Gobi aloo sabzi is always included in wedding and parties lunch or dinners menus and of course in daily meals.

 Ingredients:

1   Head of cauliflower (about 2 Pound)
1   Medium potato
1   Medium ripe tomato - chopped
1   Tablespoon fresh ginger - grated
1   Medium green chili- chopped
1   Teaspoon cumin seeds
1   Pinch of asafetida (Hing)
2   Teaspoons coriander powder
½  Teaspoon red chili powder
½  Teaspoon turmeric powder
2   Teaspoons mango powder (amchoor powder) or to your taste
2   Tablespoons chopped corianderleaves for garnish
3   Tablespoons vegetable oil
1   Teaspoons salt or to your taste.

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Cauliflower

Potato, tomato,ginger,green chilie & coriander leaves

Tomato-chopped

Cumin seeds

Red chili powder

Salt

Ginger-grated

Hing (Asafetida)

Turmeric powder

Coriander leaves

Green chili-chopped

Coriander powder

Mango powder

Oil

Directions:

1. Remove the outer leaves from the cauliflower head.

2. Remove the stalk from the head by cutting around it with a sharp knife.

Remove the outer leaves

Remove the stalk from the head

3. When the stalk is removed, the core with the florets attached will be remaining.
    Begin to remove the florets by cutting each cluster from the core, leaving a
    little of the stem with each floret. ​

Cut the florets cluster from the core

Cut the florets

4. If you wish peel the stems to take leaves out and stalk and chop them.

Stalks and stems

Peel stalk and stems

Chopped stalk & Stems

Chopped stalk and stems

5. Wash and rinse Cauliflower, chopped stems and stalk in running tap water and
    set aside in a colander in the sink so that excess water drains off.

Chopped Cauliflower

Wash Cauliflower

6. Wash and peel the potato and cut it into ½” pieces. ​

Wash potato

Chopped potato

7. On medium high heat add 2 tablespoons oil in a non- stick frying pan or heavy 
    bottomed stainless-steel pan.

In a pan add oil and heat

​8. Add cumin seeds and asafetida and fry them for 2 to 3 minutes, or until cumin
​    seed become brown.

Add cumin seeds and asafetida (Hing) and fry

Cumin seeds and Asafetida are fried

9. Add coriander powder turmeric powder and red chili powder and mix and fry
    for few seconds.

Add Coriander powder, red chili powder & Turmeric powder

Mix Spices with Oil and fry

10. Add chopped tomatoes and cook for 5 to 6 minutes, with the spatula mash
    Tomatoes so that they become soft quickly and blend in with spices. (Tomatoes
​    gives nice color to Cauliflower and potatoes)

Add chopped tomatoes

Mix tomatoes with fried spices

With the spatula mash tomatoes

11. .Once tomatoes become soft and blend well with the spices that mean masala
       is done.

Masala is ready

12. Now add Cauliflower florets, chopped stems and stalk, chopped potatoes and
      salt.

13. With the spatula mix Cauliflower and Potatoes with spices.

Add chopped potatoes, Cauliflower, chopped stems & stalks

Add salt

Mix Cauliflower & Potatoes with spices

Cauliflower and Potatoes are well mixed with spices

14. Cover the pan and let the cauliflower and potato cook on medium heat. Do not
    add water because vegetables cook in their own steam.  ​

 15. While cooking with the spatula periodically stir and keep turning cauliflower
    upside down so that spices coat it evenly.

Cover the pan and let it cook

​16. In about 20 to 25 minutes potatoes and cauliflower become tender.​​

​17. Take the cover off and check if the potatoes and cauliflower become tender.

18. Add grated ginger and chopped green chilies and mix and cook.

19. Once cauliflower become tender and if there is water in the bottom then turn
      the heat high so that all the water evaporates quickly. Once the water dries up
      turn the heat down to medium.​​

Check if Cauliflower & Potatoes become tender

Add grated ginger and chopped green chilies and mix

20. Sprinkle mango powder and mix.

21. Drizzle  1 tablespoon of oil, with the spatula mix everything together and
      cook for 5 to 6 minutes, keep turning the cauliflower upside down, once spices
     become brown turn the stove off.    (Adding oil in the end enhance the flavor and texture of the dish.)

Sprinkle Mango powder (Amchoor)

Drizzle oil

Gobi aloo is cooked

21. Sprinkle chopped coriander leaves and mix. (Leave some coriander leaves to 
​       garnish)

Sprinkle Coriander leaves

Mix Coriander leaves

Gobi Aloo Ki sabzi is cooked

22. When ready to serve heat and transfer the cauliflower in a serving dish and
      garnish with chopped coriander leaves.

Gobi Aloo ki sabzi

Gobi Aloo ki sabzi garnish with coriander leaves

Tips:

1. If you like  cook cauliflower with green peas instead of potatoes.

2.  Cauliflower could be prepared with onion and garlic.

              
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you   

Geeta Seth

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