Adraki Aloo Gobi/Gingery Potato & Cauliflower

This dish doesn’t require much of a fuss. Basic ingredients from your pantry & a lip smacking tangy gingery Aloo gobi ready to savour with some hot Indian breads is ready.

This dish is dry, it is usually served along with some tadka daal & hot roti’s. You can make it as hot as you require.

Tip: If the dish turns out to be a little too hot to suit your palate then squeeze some lemon juice or keep a bowl of yogurt by the side to help.

I boiled the potatoes separately & I steamed the cauliflower florets so that the masala powders added do not burn & there is no need for water being added when you prepare the dish. If you do not prepare it this way then the dish may not be as dry as expected.

Ingredients: (Serves 2) Preparation Time: 25-30 mins
Cauliflower – 1 small cauliflower broken into florets or 1.5 cups of florets
Potatoes – 2 medium-sized, peeled & cubed into 1 inch size pieces
Fresh Garden peas – 1/2 cup
Onion – 1 medium-sized, finely chopped
Ginger – 1 tbsp or finely chopped pieces
Cumin seeds – 1/2 tsp
Tomatoes – 2 medium-sized, chopped, seeds removed
Green Chilli’s – 2, finely chopped
Coriander powder – 1/2 tsp
Red chilli powder – 1/4 tsp or more, based on your taste
Onion – 1 medium-sized
Turmeric powder – 1 pinch
Coriander leaves – 1-2 sprigs, finely chopped
Cooking oil – 1 tbsp
Salt to taste

Method:
Boil potatoes in a pot of water & you can simultaneously steam the cauliflower by placing a steamer with the cauliflower florets on the boiling pot of potatoes. This should e ready in about 6-8 minutes. The cauliflower florets should be ready in 6 minutes & the potatoes in 8 minutes. Turn off heat & keep aside.

Heat oil in a deep bottom fry pan & add the cumin seeds. Maintain the heat at medium. Let them sizzle for a few seconds, do not let them turn brown. Next add the chopped green chilli’s & fry them for a minute so that their flavour infuses into the oil. Now add the chopped ginger & fry for about 30 seconds. Next add onions and fry till they turn translucent. Add salt accelerate the onion frying process. Now add a pitch of turmeric powder. Mix well.

Once the onions are translucent & look glazed with oil add the coriander powder & the red chilli powder. Fry them till the raw flavours fade away. Now add the chopped tomatoes & lower heat & let them cook. When the oil begins to separate out add the cooked potatoes & cauliflower. Mix well. Let the veggies absorb the flavours & the spice. Add salt to taste. Let them cook for just about 3 minutes. Gently move them around with a spatula till all the veggies get coated with the masala. Now add the garden peas & mix will.

Let the peas cook for a couple of minutes. Turn off the heat.

Garnishing:
Garnish with freshly chopped coriander leaves. Squeeze some lime juice if required.

Serving suggestions:
Serve hot along with some Indian breads. You can also roll this up in a tortilla or chapati & carry it as a snack.