Aaloo-Gobhi ki sabzi (potato and cauliflower) is loved by almost all my family members on all occasions. This sabzi is part of our regular food menu. If we have some guests at home, then aaloo-gobhi ki sabzi will be part of the spread. You will also find this in any elaborate wedding feast!
Generally, all age groups like this. I remember that whenever during winter season we used to have sudden guests at my parents’ house, my mother used to prepare this sabzi with little extra oil and spices. We were instructed that this sabzi is only for the guests as quantity used to be less due to their unexpected arrival. The taste of the dish prepared by her used to be so out-of-the-world that my siblings and I always wished that guests shouldn’t be very hungry so that we will get to enjoy in sufficient quantity once they have eaten😀.
Children can think of anything, isn’t it!!!😇
Sometimes, if cauliflower is sufficient in quantity, I don’t add potatoes. It tastes equally good. But kids are fond of potatoes so you can add them…
There are a few more vegetables dishes in the blog. If interested, can take a look…Vegetables (Curries)
Ingredients :
Cauliflower 500 gms
Potatoes 2 medium size
Oil 5 tbsp
Cumin seeds (jeera) 1/2 tsp
Small mustard seeds(rai) 1/2 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Salt as per your taste
Green chillies chopped 2 – 3
Grated ginger 1/4 tsp
Dry mango powder (amchur) 1tsp
Garam masala 1 tsp
Water 1/8 cup, if later sabzi is not cooked and yet sticking to the bottom add 1/8 cup more.
Chopped green coriander leaves for garnishing
Process :
Cut cauliflower florets in small to medium size along with potatoes and wash them nicely.
Heat oil in a wok and add rai, hing and jeera.
Add cut cauliflower and potatoes along with chopped green chilies and grated ginger.
Add red chilly powder, coriander powder, salt and turmeric powder.
Mix everything and add 1/8th or 1/4th cup of water and cover the wok. Reduce the heat to sim and let it cook till cauliflower and potatoes turn soft. In between, stir 2-3 times.
When it is nearly cooked, add garam masala and dry mango powder, mix it well and again cover and cook it for 2-3 minutes. If you don’t want to use dry mango powder, add chopped tomatoes.
Sabzi is ready.
Add chopped green coriander leaves just before serving.
