THE Quintessential Aloo Gobhi

Aloo Gobhi is the traditional north indian punjabi dish which has its fans across the globe.
I have a long association with this dish and for me aloo gobhi doesn’t have too many variations, i think i like the way my mum made it ! and now, the way I make it 😉 too modest, eh?
This is a dry dish and is to be enjoyed with phulka and dahi ( indian bread and yogurt ), tandoori roti goes very well too ! typical dhaba style !
I am sure once you try  , you too will want to make it over and over again
6-7 small Potatoes, diced
1 cauliflower , cut into small florets
1 onion finely chopped
2 tomatoes, finely chopped
2-3 green chillies, finely chopped
1 tsp ginger , minced
3 tbsp mustard oil
1 tsp cumin seeds
1/4 tsp hing
salt to taste
red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
Fresh coriander leaves, washed and finely chopped
How it’s made:
  1. Heat the mustard oil till the raw smell disappears.Switch off the heat
  2. After 2-3 Mins, turn on the heat, and add hing, cumin seeds till they splutter
  3. Add onions,ginger and green chillies.
  4. Let them cook till light golden brown.
  5. Then add tomatoes and the spices.Cook for 3-5 min till the tomatoes are well incorporated.
  6. Then add the potatoes, and mix well into the masala.
  7. Then add the cauliflower and put the lid on for 5-10min on simmered heat
  8. Take off the lid and cook on simmer for another 10min,
  9. Once the potatoes and cauliflower appear to be cooked ( you can check by inserting a fork ,if it pushes through easily, then you know its done. )
  10. Cook on high heat for another 5 min, till water evaporates and oil is glistening at the edges.