Aloo Gobi / Potato Cauliflower gravy

Aloo gobi is one delicious gravy which is healthy and filling. This is a typical Punjabi dish but I added mustard seeds and fenugreek seeds to the gravy for a south Indian touch. I have omitted ginger garlic paste and kasoori methi in my recipe. You can add it for an extra flavor if you wish.

Ingredients:

Potatoes - 5 to 6 small size - quarter the potatoes with skin
(I do not peel the skin as it is a concentrated source of dietery fiber)

Cauliflower/Gobi florets - 1 cup

Onion - 1 medium - thinly sliced

Oil for seasoning

Mustard seeds - quarter teaspoon

Fenugreek seeds - half teaspoon

Cumin seeds - half teaspoon

Turmeric powder - quarter teaspoon

Red Chilli powder - half teaspoon

Dhania powder - 1 teaspoon

Salt as required

Coriander leaves for garnishing

Method:

Rub fenugreek seeds with little salt in your palm, to reduce the bitterness. Wash and drain. Keep it aside.

Heat oil in a wide kadai. Add the mustard seeds, when it pops, add the cumin seeds and fenugreek seeds.

Add the onions and fry until light brown. Add the potatoes, cauliflower and 2 cups of water and allow it to boil.

When the content heats up, add the salt, red chilli powder, dhania powder and turmeric powder and stir.

Cook until the vegetables are tender. Garnish with coriander leaves. Serve warm with Chapathis.

This recipe is my entry to “Ode to Potato” event hosted by Sia of Monsoon Spices.