Aloo Gobi (Dry Sabzi)

• •1 lb Potatoes (peeled and cut into 1-inch cubes)
• •1 head Cauliflower (cut into small florets)
• •1 medium Onion (finely chopped)
• •1 tbsp Ginger-Garlic Paste
• •1 piece Green Chili (slit lengthwise (adjust to taste))
• •1 tsp Cumin Seeds
• •1 tsp Turmeric Powder
• •1 tbsp Coriander Powder
• •1 tsp Red Chili Powder ((or to taste))
• •1 tsp Garam Masala
• •1 tsp Amchur (Dry Mango Powder) (optional, for tang)
• •to taste Salt
• •2 tbsp Fresh Cilantro (chopped, for garnish)
• •3 tbsp Vegetable Oil

Instructions

1. 1

   Heat vegetable oil in a large heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 15-20 seconds.

2. 2

   Add the chopped onion and sauté until it turns light golden brown, about 5-7 minutes. Stir occasionally to prevent burning.

3. 3

   Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.

4. 4

   Add the turmeric powder, coriander powder, and red chili powder. Mix well and cook for 30 seconds, stirring constantly to prevent spices from burning.

5. 5

   Add the cubed potatoes to the pan and mix thoroughly with the spices. Add about 1/4 cup of water, cover the pan, and cook for 5-7 minutes, or until the potatoes are partially tender. Stir occasionally.

6. 6

   Uncover, then add the cauliflower florets and salt to taste. Mix gently to combine. Cover again and cook for another 8-10 minutes, or until both potatoes and cauliflower are fully tender but still hold their shape. If it starts to stick, add a tablespoon or two of water.

7. 7

   Once the vegetables are cooked, remove the lid. Increase the heat slightly to medium-high and cook for 2-3 minutes, stirring occasionally, until any excess moisture evaporates and the vegetables get a slight char on the edges. This gives it the 'dry sabzi' texture.

8. 8

   Stir in the garam masala and amchur powder (if using). Garnish with fresh chopped cilantro before serving hot.

Chef's Tips

• 💡For best results, use a heavy-bottomed pan or non-stick kadai to prevent sticking.
• 💡Don't overcook the cauliflower; it should be tender but not mushy. It's often helpful to add cauliflower a little later than potatoes if your florets are smaller than your potato cubes.
• 💡Adjust the amount of green chilies and red chili powder to suit your preferred spice level.