Market is flooded with cauliflowers these days and is very reasonably priced. Usually buy two big cauliflowers, clean and cut into florets and store in a ziplock bag. I blanch the florets in salted boiling water for atleast 6-8 mts before preparing any curry or dry saute. There are a few variations of Aloo Gobhi and the recipe I’m posting today is sans onions and the spices bring out the natural flavors of the vegetables beautifully. 1 Bring water to a boil in a vessel, add salt, cauliflower florets and let it cook for 7-8 mts on low to medium flame. Turn of heat and drain. Keep aside. 2 Heat oil in a vessel, add the grated ginger, asafoetida, coriander pwd, turmeric pwd, red chilli pwd and 2 tbsps of water and saute for 20-30 seconds. Add the blanched gobhi and salt. Cover with lid and cook on medium flame for 4-5 mts. 3 Add the cubed aloo and combine. Place lid and cook for 25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish) 4 Add garam masala pwd and amchur pwd mix well. Cook with out lid for another 2 mts and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot aloo gobhi with phulkas, paranthas or puris. Prep & Cooking: 40-45 mts Serves 4-5 persons Cuisine: North Indian . 2 cups cauliflower, cut into florets, blanched in hot salt water, drained 1/2 tsp cumin seeds 1 tsp grated ginger big pinch of asafoetida/hing/inguvva 1 tsp red chilli pwd 1/4 tsp turmeric pwd 3/4 tbsp coriander pwd garam masala pwd (1 cloves, 1/2″ cinnamon, 1 cardamom) pinch of amchur pwd (dry mango pwd) (optional) salt to taste coriander leaves for garnish 1 1/2 tbsps oil
