Aloo Gobhi (Potato and Cauliflower)

When I married A and came to the US I had to leave a lot behind! It was a strange feeling to leave your country, your family and your childhood friends and step into a whole new world. But what is even more strange is how this new country, his family and his friends have become so important and close to me. I know that whenever I need them they are just a phone call away. A is lucky enough to be with his friends from childhood and college even today and its crazy when they all come together! And one such friend is A (Yes, yet another A in my life!)



She was my husband's friend when I met her for the first time and one among the many new faces I knew nothing about except her name and today she has become one of my closest friends. She has been so appreciative of whatever I'm doing. I receive an email from her every other day suggesting what I should make or what I can do to improve my photography or the blog. One thing she has been asking me again and yet again for is a recipe for Aloo Gobhi. I supposedly made this Aloo Gobhi for her once and she is in love with it since and has been asking me for its recipe forever! So today finally I sat down to share the recipe with her and with all of you.



Now there are a number of ways in which I make Aloo Gobhi. My mom's way, my mom-in-law's way, my way, with gravy, without gravy...... But I am sharing the recipe with which I made it that day (only if I remember clearly enough) for 'A'. So this one's for you A!




Ingredients:

1 medium size cauliflower
2 potatoes (peeled and cut into 1 inch size chunks)
1/4 cup chopped onion
2 tbsp coriander powder
1 tsp red pepper powder (If you want it hotter add to taste)
1 tsp cumin or mustard seeds
1 tsp turmeric
1 tsp curry powder
2 tbsp olive oil
1 tbsp chopped cilantro
Salt



Method:

Heat oil in a medium size wok or a shallow pan.
Add cumin or mustard seeds (whatever you are using). Once it starts popping, add chopped onion to it.
Saute the onions until it turns golden and then add all the dry ingredients to it.
Mix it all together and then add cut cauliflower and potato. Stir it all together and turn the heat to low.
Cover the pan with a lid and let it cook by stirring occasionally.
Once the vegetables are a little undercooked, take out the lid and let it cook uncovered by stirring after every few minutes until its well cooked.
Garnish it with chopped cilantro and serve with hot roti / paratha or with dal and rice.