Part of me has fascination of Indian cuisine. Apart from the usual meat curries, I am fascinated with the hundreds of Indian vegetarian dishes. I would love to be able to cook more Indian food if not for my indoor kitchen – as my other half is not a big fan of strong smell of spices. So I thought I’d try making this Aloo Gobi which I know would not be of strong smell of spices.
- 1 medium sized onion cut into strips
- 1 large potato, peeled and cut into cubes
- Half a cauliflower cut into chunks
- 2 tomatoes cut into small pieces
- 1 tbsp ginger paste
- 1 tsp cumin seeds
- 1 tablespoon of garam masala
- 1 tsp of black mustard seeds
- 2 green chilies, slit into two
- Coriander leaves for garnishing
- Dash of Salt and pepper
- Heat up a pan with 2 tablespoons of oil. When it’s hot, stir in potatoes and cauliflower.
- Hot fry them on medium to high flame till they are almost cooked. Remove the fried cauliflower and potatoes from the pan. Keep this aside.
- Using the same pan, stir in cumin seeds. Once the cumin seeds start to splutter add the green chilies & onions. Saute it.
- Once the onions are translucent, add the tomatoes, ginger paste & salt. Mix well & cook for about 5 mins with lid on till so that the tomatoes become soft.
- Lastly, add in the garam masala and black mustard seeds and saute for 5 mins or till this mixture is well combined and starts giving out some oil from the sides.
- Add in the cauliflower and potatoes and mix well. Lightly stir fry for another 2-3 minutes.
- Serve it hot.