Homestyle Aloo Gobi ki Sabzi | NO ONION, GARLIC & TOMATO Recipe | सूखे आलू गोबी | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Cut the cauliflower into medium florets. Peel the tender inner stem, cut into pieces and add them too if you like. Wash the florets in a bowl of water with a large pinch of salt and keep them submerged.
2. Peel the potatoes, cut them into similar-sized pieces and keep them in water.
3. Pound the ginger and green chillies in a mortar and pestle into a coarse paste and set aside.
4. Heat a kadhai over high heat and add the mustard oil. When it lightly smokes, lower the heat, then add the cumin seeds, ajwain and hing and let them crackle.
5. Drain the potatoes and add them. Cook over medium-high heat for 1 minute, then cover and cook on the lowest heat for 3 to 4 minutes until they begin to soften.
6. Uncover, stir, and add the ginger-chilli paste and the drained cauliflower. Mix well, cover and cook for 2 to 3 minutes so the vegetables steam.
7. Uncover and add the salt and the remaining powdered spices (turmeric, coriander powder, garam masala, cumin powder). Stir gently, cover and cook on low heat for 10 to 15 minutes, stirring occasionally, until the potato and cauliflower are fully soft.
8. Taste and adjust the salt. Finish with a pinch of dry mango powder and the chopped fresh coriander, and mix gently.

Summarized from Your Food Lab's video. Watch it for the details.

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