This vegetarian and vegan friendly recipe is simple and quick. And that’s why it’s perfect lunch menu for busy weekdays. Though this recipe is easy to cook, it has perfect balance of Indian spices. You can serve it with hot chapati/ roti or even as side dish with Daal-Rice.

I usually don’t add onions in this recipe but if you wish to add then feel free to use it. You can add it along with ginger-garlic.

Please see below my recipe of stir fried cauliflower-potato. This proportion is given for 2-3 people.

Ingredients:

2 medium sized potatoes

1 medium sized cauliflower

1 tbsp mustard oil (or vegetable oil)

1 inch chopped ginger

4-5 chopped garlic cloves

2-3 chopped green chilli

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp kashmiri chilli powder

1/4 tsp asafoetida

1/2 tsp cumin powder

2 tsp coriander powder

1/2 cup of hot water

Handful of chopped fresh coriander leaves for garnishing

Salt as per taste

Method:

Firstly descale potatoes and chop potatoes, cauliflower into large chunks. Wash these chunks and soak into water. Try to keep large chunks of cauliflower, so it won’t turn mushy after cooking. Crunch in a cauliflower tastes good in this stir fry recipe.

Heat the pan or skillet on medium-high flame. Once pan is hot, add oil into it. Turn flame to medium-low flame and add cumin seeds into it.

Cumin seeds will start spluttering then add chopped green chillies, ginger & garlic. Stir them for couple of minutes and add dry spices into the pan. Mix all the spices and then add 1/2 cup of hot water along with salt into it. Let spices cook for few minutes.

Once oil starts separating from the sides, add chopped potatoes into it. After potatoes, add cauliflower florets into the pan. Mix everything properly until potatoes & cauliflowers are coated with spices. Check the salt, if required add a bit and cover the pan. Cook on low flame for 8- 10 minutes with lid on.

After 10 minutes, switch off the flame. Remove the lid from the pan and keep aside for some time. Do not overcook the cauliflower and that’s why cook it just about 10 minutes with closed lids. And then remove the lid and keep aside to avoid overcooking.

At the end garnish with fresh chopped coriander. Aloo gobi is ready to serve 🙂

I hope you like my recipe and would love to try. Incase of any questions, let me know in the comments.

Happy Cooking !!