The simplest of vegetables prepared at mealtimes in the winter in north India is aloo gobhi. While regional variations abound, this simple recipe is a staple in homes in Uttar Pradesh. It can be served with any flatbread - chappatis, parathas, and even pooris. I love it with chana dal and plain home made yogurt.
4 cups cauliflower florets
2 potatoes, peeled and cubed
1/2 tsp cumin
4 whole black peppercorns
Salt to taste
1/2 tsp turmeric
1/8 tsp hing (asafoetida)
2 green chilies
2 tbsp canola oil
- Heat oil in a pan. Add the cumin and peppercorns - roast.
- Next add the hing, green chili, and turmeric.
- Stir and add the cauliflower and potatoes.
- Stir the vegetables until they are well coated with the spices.
- Pour in a quarter cup of water. Cover and cook for 10 minutes.
- Stir in the salt, cook another 2 minutes.
- Turn off the heat and let the vegetable stand in its own heat for a couple of minutes.
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