Alu Gobi
Ingredients
1 cauliflower
2 cups of potato cubes about 1 Inch size.
Half cup of green peas
5-6 curry leaves
1 tsp chopped green chili
2 tbp of coriander leaves
Half a tsp ginger
6 tbp of cooking oil
Pinch of Asafoetida
Salt to taste
Spices
1 tsp turmeric powder
1 tsp coriander powder
1 tsp dry mango powder
1 tsp garam masala powder
1 tsp cumin seeds
1 tsp red chili powder.
Preparations
· Separate the the flowerets.
· Cut up potatoes into one inch cubes and set aside.
Method
In a round bottom pan heat 6 tbp of oil over a medium to high flame and add cumin seeds, curry leaves, turmeric powder, green chili’s a pinch of asafoetida and potatoes. When the potatoes are half way fork tender, about 6- 8 min, add cauliflower and give it a good stir. Fry it on a medium to high heat until the flowerets transparent, 5-6 minutes. Lower the flame to a slow simmer, add peas, ginger and cook covered until the flowerets and potatoes look golden red, another 8-10 min, stiring occassionally. Uncover, add coriander powder, red chili powder, salt, garam masala powder and stir.. Garnish with coriander leaves and serve with rotis.
P.S: If you cannot appreciate greasy foods like such, fish out the contents from the pan, to get rid of the excess oil.
| 
