Aloo Gobi is a family favorite dish made with spiced potatoes and cauliflower. This version includes a unique concoction at the end that enhances the flavors. It's perfect for meal prep, as leftovers can be used in breakfast parathas. The recipe features a blend of spices and a special method of cooking the vegetables to retain their taste and texture.
1: Fry 1/2 an onion till brown.
2: Add haldi, lal Mirch, salt, garlic paste, and zeera. Mix with some water.
3: Add chopped potatoes and bhunofy them in the masala.
4: Cut the gobi and soak it in water to prevent discoloration.
5: Drain the gobi right before adding it to the pot.
6: After about 10 minutes of cooking the potatoes, add the drained gobi.
7: Keep the heat low-medium and mix it around.
8: Check for salt and spice; the gobi should be softening, and the potatoes should be almost done.
9: Mash up the potatoes a little with a potato masher.
10: In a mortar and pestle, add sliced ginger, zeera, and black pepper corns, and pound them.
11: Sprinkle the mixture over the gobi and potatoes.
12: Add chopped Dhania and cover it on dum for 20 minutes.
