Aloo Gobi Masala

Though Aloo Gobi is a punjabi cauliflower recipe, It is very common in India, Pakistan and Nepal. It is a flavourful dish with a perfect blending of all the spices. It is one of the most commonly prepared vegetarian recipes with roti or chappathi.

Ingredients

1 medium cauliflower/gobi, florets removed and rinsed
5 to 6 medium size potatoes, sliced in wedges
4 tsp chopped ginger
½ tsp turmeric powder
1 tsp kashmiri red chili powder
½ tsp garam masala powder
A few coriander leaves
4 tbsp oil or ghee
salt as required

Instructions

First chop 1 medium sized cauliflower in medium florets. Rinse the cauliflower florets very well in water. Boil water to which some salt has been added and take it a bowl or pan. Add the cauliflower florets. Cover the bowl and blanch them in the hot water for 15 to 20 minutes. Meanwhile slice the potatoes in wedges. After 15 to 20 minutes, drain the cauliflower and keep aside. The step of blanching is optional and is only done if there are insects in the cauliflower.
In a kadai or thick bottomed pan, heat oil or ghee.
Lower the flame and add the aloo/potato wedges.
Stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. Stir a couple of times when sauteing them.
Add the gobi/cauliflower and saute for 3-4 minutes. Continue to stir in between.
Add chopped ginger. Stir again very well.
Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
Stir again very well, so that the spices are mixed uniformly and coat the veggies also evenly.
Cover the pan with its lid tightly.
Simmer the aloo gobi 18 to 20 minutes on a low flame. Timing will vary with the size, depth and quality of the pan and flame intensity.In between for a couple of times, remove the lid and stir the aloo gobi well. Cover and then again continue to cook. Do not add any water.
Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire vegetables.
Serve hot.