Aloo Gobhi is a commonly cooked vegetable dish in almost all house-holds across India. This simple and rustic dish is a blend of potatoes and cauliflower cooked with spice powders and herbs. Aloo Gobhi uses very little oil and hence is healthier compared to some other Indian curries.

This simple every-day dish is quick and easy to prepare. Though Aloo Gobhi is common across India many people do not know the right technique and the correct ingredients that go into making this dish perfectly. This article has the step-by-step instruction to make aloo gobhi at home.

Ingredients

2 medium potatoes cut into bite sized pieces
2 cups cauliflower florets cut into small pieces
1 spoon ginger finely chopped
2 green chilies finely chopped
1 spoon cumin seeds
1 spoon red chili powder
2 spoons coriander powder
1 spoon cumin powder
1 spoon turmeric powder
1 spoon dried mango powder
½ spoon garam masala powder
Salt to taste
4-5 spoons fresh cilantro chopped
1/4th cup water
2-3 spoons oil

Method

To make this delicious vegetable, take oil in a pan and once it is heated add the cumin seeds. Allow the cumin seeds to crackle and then add the chopped ginger and chopped green chilies. Let the ginger and green chilies sauté in the oil for 1-2 seconds. After this, add the chopped potatoes and chopped cauliflower florets.

Sauté the potatoes and cauliflower at high flame for a few seconds. Then, add salt, red chili powder, coriander powder, garam masala powder, cumin powder and turmeric powder. Once again, sauté the potatoes and cauliflower very well with the spices so that the raw smell of the spices disappears. Add 1/4th cup water and cover the pan with lid.

Let the potatoes and cauliflower cook with the spices for at least 10 minutes. Keep checking if water in the pan is sufficient. Add more water if necessary or else the veggies will stick to the bottom of the pan and the dish will acquire a burnt taste which is not desirable.After 10 minutes check if the potatoes and cauliflower are cooked. The veggies must get fully cooked but yet remain chunky.

They must not become soft or mushy. To ensure the right consistency of the veggies you can insert a fork. If the fork penetrates the veggies easily this is an indication that they are cooked to the desired perfection. Lastly add the dried mango powder and mix well. You can also add fresh lemon juice in place of the dried mango powder. Remove the dish from the stove and garnish with freshly chopped cilantro leaves, shredded ginger and slit green chilies.

Aloo Gobhi goes very well with fried Indian bread known as puri. When eaten with whole-wheat roti or phulka this dish makes for a healthy low calorie meal. Plain yellow dal seasoned with salt, green chilies and cumin seeds is a great accompaniment to aloo gobhi. Another variation of aloo gobhi is to add more veggies to this dish and make it a mixed vegetable curry. You can frozen peas, chopped carrots or chopped beans to make this dish healthier.