Aloo Gobi is a timeless classic in Indian cuisine, offering a harmonious blend of potatoes (aloo) and cauliflower (gobi) cooked with aromatic spices. This simple yet flavorful dish is easy to make and can be enjoyed with roti, paratha, or rice. Whether you're preparing a weeknight meal or a special gathering, Aloo Gobi is always a crowd-pleaser.

Ingredients

• 2 medium-sized potatoes (peeled and cubed)
• 1 small cauliflower (cut into florets)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion (finely chopped)
• 2 tomatoes (pureed or finely chopped)
• 1 teaspoon ginger-garlic paste
• 1-2 green chilies (slit)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• ½ teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro (coriander leaves) for garnishing

Instructions

Step 1: Preparing the Vegetables

1. Prepare the Potatoes and Cauliflower: Wash the potatoes and cauliflower thoroughly. Peel and cube the potatoes, then cut the cauliflower into medium-sized florets.
2. Blanch the Cauliflower: To reduce the raw taste of cauliflower, blanch the florets in hot water for 3-4 minutes. Drain the water and set the cauliflower aside.

Step 2: Cooking the Aloo Gobi

1. Heat Oil in a Pan: In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add cumin seeds and allow them to splutter.
2. Sauté Onions and Green Chilies: Add the finely chopped onions and green chilies to the pan. Sauté until the onions become soft and golden brown.
3. Add Ginger-Garlic Paste: Once the onions are cooked, add the ginger-garlic paste and sauté for another minute, until the raw smell disappears.
4. Cook the Tomatoes: Add the pureed or chopped tomatoes to the pan and cook until the oil separates from the masala, about 5-7 minutes. This step intensifies the flavor of the curry base.

Step 3: Spicing It Up

1. Add Ground Spices: Sprinkle turmeric powder, coriander powder, cumin powder, red chili powder, and salt into the pan. Stir well and let the spices cook for a couple of minutes.
2. Add Potatoes: Add the cubed potatoes to the pan and stir to coat them with the spices. Cook for 5-7 minutes, allowing the potatoes to soften and absorb the flavors.

Step 4: Adding the Cauliflower

1. Combine Potatoes and Cauliflower: Add the blanched cauliflower florets to the pan and mix gently with the potatoes. Stir to combine.
2. Simmer and Cook: Cover the pan and cook on low heat for 15-20 minutes, allowing the vegetables to cook thoroughly. Stir occasionally to prevent the vegetables from sticking to the bottom of the pan. If needed, add a splash of water to prevent burning.
3. Finish with Garam Masala: Once the vegetables are cooked and tender, sprinkle garam masala powder over the dish and give it a final stir.

Step 5: Garnishing and Serving

1. Garnish: Garnish the Aloo Gobi with freshly chopped cilantro (coriander leaves) to add a burst of color and freshness.
2. Serve: Serve hot with roti, naan, paratha, or steamed rice for a complete and satisfying meal.

Tips for the Perfect Aloo Gobi:

• Customize the Spice Level: Adjust the amount of red chili powder and green chilies based on your preferred spice level.
• Add a Dash of Lemon: A squeeze of fresh lemon juice can enhance the flavor and provide a zesty contrast to the mild spices.
• Optional Add-ins: For added richness, you can add a tablespoon of cream or yogurt to the curry toward the end of cooking.
• Use Fresh Cauliflower: Fresh cauliflower will give the dish a more vibrant and tender texture. If using frozen cauliflower, make sure to thaw and drain it well before adding it to the dish.