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.

Ingredients:
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

Method:

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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