Aloo Gobi (Potato-Cauliflower Stir-Fry) — a comforting, flavorful, and popular vegetarian dish!

🌟 Aloo Gobi (Potato-Cauliflower Stir-Fry) Recipe

Servings: 4

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 35 minutes

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🛒 Ingredients:

For the Stir-Fry:

• Potatoes (Aloo) – 2 medium-sized, peeled and diced

• Cauliflower (Gobi) – 1 medium-sized head, cut into florets

• Onion – 1 medium, thinly sliced

• Tomato – 1 medium, chopped or pureed

• Green chili – 1, chopped (optional for spice)

• Ginger-garlic paste – 1 tablespoon

• Oil – 2 tablespoons (vegetable oil or mustard oil works best)

Spices:

• Cumin seeds – 1 teaspoon

• Turmeric powder – ½ teaspoon

• Coriander powder – 1 teaspoon

• Ground cumin powder – 1 teaspoon

• Red chili powder – ½ teaspoon (adjust to heat preference)

• Garam masala – ½ teaspoon

• Salt – to taste

• Amchur powder (dry mango powder) – ½ teaspoon (for tanginess)

• Fresh cilantro – for garnish

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🍳 Instructions:

1. Prepare the Vegetables:

• Peel and dice the potatoes into bite-sized cubes.

• Cut the cauliflower into small, even-sized florets for quick cooking.

2. Cook the Potatoes and Cauliflower:

• Heat oil in a large pan or wok over medium heat.

• Add cumin seeds and let them sizzle for a few seconds.

• Add sliced onions and sauté for 3-4 minutes until they turn soft and translucent.

• Stir in the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.

• Add the chopped tomatoes and cook until they soften and release oil (about 5 minutes).

3. Spice It Up:

• Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to coat the onions and tomatoes with the spices.

• Add a splash of water (about ¼ cup) if the mixture starts to stick to the pan.

4. Add the Potatoes and Cauliflower:

• Add the diced potatoes and cauliflower florets to the pan.

• Stir gently to combine with the masala (spice mix).

• Cover and cook on low heat for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the cauliflower is cooked through.

5. Final Seasoning:

• Once the vegetables are cooked, sprinkle in the garam masala and amchur powder.

• Stir to combine and cook for another 2-3 minutes to allow the flavors to meld.

• Adjust the salt and spice levels if needed.

6. Garnish and Serve:

• Garnish with freshly chopped cilantro.

• Serve hot with roti, naan, or rice.

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🎯 Tips for the Perfect Aloo Gobi:

• Use the right oil: Mustard oil gives a distinctive flavor, but regular vegetable oil works just as well.

• For a dry stir-fry: Cook with the lid off to allow any excess moisture to evaporate, giving it a crispy finish.

• Variations: You can add peas or carrots to make the dish more colorful and nutritious.

• For a smoky touch: Add a pinch of asafoetida (hing) while cooking the onions, or do a dhungar (smoking) technique by adding a piece of burning charcoal in the pan for a minute to infuse smoky flavor.