Aloo Gobi (with kasoori methi (dried fenugreek leaves))
A very popular and tasty North Indian dish. Best combination as a side dish with Rotis / Rice / Pulao !!!!!
You will need
1 tablespoon oil
1 teaspoon cumin seeds (jeera)
1 onion, finely chopped
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
200 g cauliflower florets
2 tablespoons water
2 potatoes, peeled, cubed, boil separately and drain out water
3/4 teaspoon salt (or to taste)
2 tablespoons dried kasoori methi (dried fenugreek leaves)
2 teaspoon chopped coriander leaves
Heat a small pan. Add kasoori methi and dry roast on a low heat for 3 - 5 minutes until crisp. Remove from the heat and crush it into a fine powder.
Wash and clean cauliflower florets. Dip in 2 cups (400 ml) of hot water for 5 minutes. Drain out water. Wipe cauliflower florets with a kitchen towel.
Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water and keep aside (spice mix).
Heat oil in a pan. Add cumin seeds (jeera) and fry on a low to medium heat for 2 minutes until fragrant and light brown color.
Add finely chopped onion and fry till golden color and crisp on a low to medium heat.
Add diluted spice mix and stir well for 2 - 3 minutes until the water dries up and raw smell disappears.
Add cauliflower florets and sprinkle very little water (2 tablespoons). Cover with a tight lid and cook on a low to medium heat for 10 - 12 minutes or 3/4 done.
At this point, add separately boiled potato cubes and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook again for 5 - 8 minutes (do not add extra water) or until the spices well coated on potato cubes, cauliflower florets and water dries up.
Sprinkle kasoori methi powder and stir gently for 3 minutes.
Sprinkle chopped coriander leaves. Serve as side dish with Rotis / Pulao / Rice.