Aloo Gobhi

We have been on an indian food kick lately.  Meanwhile, I've been wanting to cook with cauliflower, so this dish was a perfect combination.  Our first attempt had too many potatoes and was served with rice.  Too much starch.  Scooping up with paratha is perfect.  Warmed tortillas will work in a pinch.

Source: http://www.sailusfood.com/2008/11/16/sukhi-sabzis-aloo-gobhi/

Sukhi Aloo Gobhi Sabzi Recipe

Prep & Cooking: 40-45 mts

Serves 4-5 persons

Cuisine: North Indian

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Ingredients:

1 large potatoes, peeled and cubed (1/2")

1 whole cauliflower, cut into florets, blanched in hot salt water, drained

1/2 tsp cumin seeds

1 tsp grated ginger

big pinch of asafoetida

1/4 tsp cayenne

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1 tsp garam masala pwd 

pinch of amchur pwd (dry mango pwd) (optional)

salt to taste

coriander leaves for garnish

1 1/2 tbsps oil

1 Bring water to a boil in a vessel, add salt, cauliflower florets and let it cook for 7-8 mts on low to medium flame. Turn of heat and drain. Keep aside.
2 Heat oil in a vessel, add the grated ginger, asafoetida, coriander pwd, turmeric pwd, red chilli pwd and 2 tbsps of water and saute for 20-30 seconds. Add the blanched gobhi and salt. Cover with lid and cook on medium flame for 4-5 mts.
3 Add the cubed aloo and combine. Place lid and cook for 25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish)
4 Add garam masala pwd and amchur pwd mix well. Cook with out lid for another 2 mts and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot aloo gobhi with phulkas, paranthas or puris.