Monday, February 21, 2011

Aloo Phoolgobhi Sabzi | Aloo Gobhi | Potato Cauliflower Fry

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

  1. Heat oil in a pan. Add the cumin and peppercorns - roast.
  2. Next add the hing, green chili, and turmeric.
  3. Stir and add the cauliflower and potatoes.
  4. Stir the vegetables until they are well coated with the spices. 
  5. Pour in a quarter cup of water. Cover and cook for 10 minutes.
  6. Stir in the salt, cook another 2 minutes.
  7. Turn off the heat and let the vegetable stand in its own heat for a couple of minutes. 
Serve hot with parathas, dal, and salad.

Vegan Recipe

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  1. Wow simple delicious and quick sabzi..

  2. I could make this! I got almost every ingredient except for the asafoetida. Can I skip it, or substitute it with something else?

    Thank you

    1. Alessandra, you could skip the asafoetida if you don't have it. Its a good digestive aid in cooking certain vegetable though!!

  3. Great dish for family on the go! So simple yet nutritiuos. Great for home-cooking too.


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