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Aloo Gobi ki Subzi (Potatoes and Cauliflower)

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Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Directions

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Ingredients :

  • 3 tablespoons vegetable oil
  • ¼ teaspoon mustard seed
  • 1 pinch asafoetida powder
  • ¼ teaspoon cumin seeds
  • 1 pinch ground turmeric
  • 1 hot green pepper
  • split down its length (Optional)
  • 3 roma (plum) tomatoes
  • chopped
  • 2 tablespoons minced fresh ginger root
  • 1 potato
  • cubed
  • 1 head cauliflower
  • broken into small florets
  • ½ teaspoon white sugar
  • salt to taste
  • Methods :

  • Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
  • Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
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