Punjabi Aloo Gobi | Potato and Cauliflower Stir-fry
Aloo Gobi is a very popular potato and cauliflower stir-fry from Punjab. Once you taste this simple, mildly-spiced and delicious potato and cauliflower stir-fry, you will realise why it is a comfort food. I enjoy this vegan dish with both dal-rice and roti.
Separate 1/4 kg cauliflower into florets. Keep the florets relatively large so they retain their crunch when we cook them.
Wash and set aside.
Peel and dice 2 medium-sized potatoes (~125 gms) into 1/2″cubes.
Peel and cut 2 medium-sized onions (~125 gm) into 1/4″ pieces.
Crush 3 to 4 large cloves of garlic in a mortar and pestle. You need about 3/4 tsp of crushed garlic.
To Make the Punjabi Aloo Gobi
In a wok, heat 1 tbsp oil.
Add 1 tsp cumin seeds and stir-fry till they change colour.
Now, add the chopped onions, and stir-fry till the onions are translucent.
Add 1 tsp grated ginger and 3/4 tsp of crushed garlic, and stir-fry for 10 seconds.
Next, add the potato pieces, and mix well.
Cook covered for 5 minutes so that the potato softens a bit. I also pour some water on the lid to help the vegetables cook faster. Check on the potatoes.
Now, add the 1/2 Kashmiri red chilli powder, 1/2 tsp garam masala, 1 tsp coriander powder, and 1/4 tsp turmeric, and mix well.
To this mix, add the cauliflower florets, and mix well.
Cook covered till the potatoes and cauliflower are cooked. Mix the vegetables with a gentle hands every 2-3 minutes to ensure even cooking. The cauliflower florets should retain their shape and be a touch crunchy. Once again, I ensure that there is some water on the lid to help the vegetables cook faster.
Turn off the heat.
Add 1 tbsp kasuri methi and mix well.
Keep the Aloo Gobi covered for a few minutes.
Just before serving, garnish with finely chopped fresh coriander.
Serve warm Aloo Gobi with hot rotis or as a side for Dal Rice.