Aloo Gobhi is found all over India under different names and with different variations on the ingredients and cooking method. Punjabis or Rajasthanis will typically add tomatoes and onions; Maharashtrians will cook it with mustard and cumin seeds and the Banias from Uttar Pradesh will often cook it only with dried spices and herbs. Here I have a recipe with only powdered spices which I learnt from my neighbours in Delhi who were Guptas.
Prep and Cooking Time: 45 minutes
You will need:
One medium cauliflower – check that the top is densely packed and white – if the mini florets show signs of separation it means that the cauliflower is mature and tough
Two large potatoes – I prefer Maris Piper
2 tbsp cooking oil
Spices (all ground/powdered):
1/4 tsp asafoetida
1 tsp turmeric
1 tbsp cumin
2 tbsp coriander
1 tsp chilli
1 tbsp dried mango (amchur)
1 tbsp dried fenugreek (optional)
Wash and cut cauliflower into square inch pieces, use the inner leaves as these add flavour to the dish. Peel and cube potatoes into square inch pieces. Heat oil in a heavy bottomed wok or pan with a lid. When the oil is hot add the asafoetida and turmeric. Stir and add the chopped vegetables and immediately add all the remaining ingredients. Mix thoroughly and cook on a low heat with a lid on. Stir occasionally until the vegetables are tender. Do not add even a drop of water. Serve as a side with an Indian meal.