India has 2 growing seasons: warm weather and cool weather. Cauliflower is considered a cool weather crop. In the States, cauliflower is grown either in early Spring or Fall.
Potatoes and cauliflower go so well together. I love eating aloo gobi with rotis OR puris (a type of fry bread). The spices are just right for warming you up, especially now that the temperatures are cooling down.
• 2 potatoes, sliced or cubed
• 1 cauliflower, cut into small florets
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 teaspoon cumin seeds
• 1.5 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dry mango powder (amchur)
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 3-4 teaspoons oil
• 2 tablespoons chopped cilantro
• Salt to taste
*Note: Amchur and garam masala can be found at the Indian store. Amchur is a souring agent but you can also use lime or lemon juice.
LET’S START COOKING
• Heat 2 teaspoons of oil in a pan on medium heat.
• Add the sliced potatoes and sauté for 5 minutes. Then add the cauliflower florets.
• Fry on medium-low flame till the vegetables gently brown.
• Drain on a tissue paper and set aside.
• Use the same pan to sauté the cumin seeds in oil till it’s aromatic. Make sure the flame is low or it will burn.
• Add the onions and cook for 2 minutes till translucent.
• Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
• Add the chopped tomatoes and cook till they are little soft.
• Add turmeric powder, red chilli powder, coriander powder and amchur.
• Cover the pan and let the masala / spices cook for 2-3 minutes. Then add the potatoes and cauliflower back in.
• Add chopped coriander leaves and stir well.
• Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
• Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the spices are sticking, add some water.
Garnish with fresh coriander leaves, and serve hot with naan, roti, paratha, puris, or any other Indian bread. Rice is delicious too.