Ingredients:
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green pepper, split down its length (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon white sugar
salt to taste
Directions:
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Rating: 3.95/5
Preparation Time: 20 m
Cooking Time: 15 m
Total Time: 35 m
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