Aloo gobhi is an all time favorite combo. They should be made in most homes and pretty much all restaurants. Each have their own way of making it and spicing it with various masala. This is my moms ways of making. This has very minimal ingredients and simple to make. But I should admit it, it is quite tricky to make. If overcooked, the cauliflower and potatoes may mash up and undercooking will also not make it tasty. But if done the right way, this turns out super delicious and you can gobble all of them in no time. It comes out that tasty! For me, it is super tasty with rasam. It is fab with roti, when this subzi is combined with dal or simple curd.
2 cups packed cubed potatoes and small cauli florets
1 medium sized onion
2 medium sized tomato
4 green chillies
2 ts sambar powder
4-5 garlic cloves (roughly crushed)
Generous amount of freshly chopped coriander leaves
1 ts mustard seeds/ jeera
1 tbs chana dal (optional)
Preparation
- Cut potatoes into small cubes. Cut gobhi into medium sized florets. Wash them well in running water.
- In a big stock pot add water and allow it to come to a boil. Switch off stove. Add little turmeric powder and salt. Combine in the potatoes and cauliflower. Close the lid and allow it to rest for few minutes until water cools down.
- Heat oil in a kadai. Add mustard seed and allow them to splutter. Add chana dal and fry till they change color a little.
- Add thinly sliced onions and cook until they turn translucent.
- Add ginger, garlic and green chillies and fry till the raw smell fades away.
- Add tomatoes. Cook until everything turns mushy.
- Add sambar powder and salt. Cook in medium flame until oil seperates from the masala mixture.
- Now add the drained potato and cauliflower florets. Combine everything well. Add salt if needed.
- Toss in high flame for few minutes. Then cook uncovered in simmer for around 10 minutes mixing periodically until the subzi gets completely dry. Switch off flame.
- Add the chopped coriander leaves. Give a nice mix and keep the kadai covered for a while until the flavors set in well.
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