Aloo Gobi

Serving for - 2

Ingredients

Potatoes - 2 (Peel and cut into cubes. Put them in a water.)

Cauliflower florets - 1 cup (wash into warm water.)

Onion - 1 (finely chopped)

Tomato - 1 (cut into cubes)
Ginger garlic paste - 1 tsp

Red chili powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/2 tsp

Dry mango powder - 1/2 tsp

Garam masala - 1/2 tsp

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Kasoori methi - 1 tsp

Salt to taste

Cilantro for garnishing

Procedure

• Heat oil in a pan. Add mustard seeds, pinch of asafoetida and cumin seeds. let them splutter. Add chopped onion and saute till it turns translucent. Add ginger garlic paste and saute for few seconds. Add tomatoes and saute for 4-5 minutes. Once the tomatoes turns soft, add turmeric powder, red chili powder, coriander powder, cumin powder, dry mango powder, garam masala and salt to taste. Saute till oil starts to separate from spices.
• Add potatoes and little water (around 1/4 cup). Cover the pan and let it cook for 8-10 minutes. (You can cook the potatoes in a microwave before adding it to masala.  Add enough water and little salt in potatoes and cook in microwave for about 3-4 minutes. Cook till they are 70% done. This will save your time and it helps to retain their shape.) Now, add cauliflower and mix well. Cover the pan and let it cook for 4-5 minutes. Finally add kasoori methi and chopped cilantro. Cook for 1-2 minutes and serve hot with chapati or any Indian bread.