Aloo Gobi

Ingredients

• 2 potatoes medium, sliced or cubed
• 1 cauliflower medium, cut into small florets
• 1 onion medium, chopped
• 2 tomatoes medium, chopped
• 1/2 tsp cumin seeds
• 1.5 tsp ginger-garlic paste
• 1/2 tsp KPG turmeric powder
• 1/2 tsp KPG dry mango powder amchur
• 1/4 tsp KPG red chili powder or to taste
• 1/4 tsp KPG shahi Garam Masala powder
• 1 tsp KPG Coriander powder
• 3-4 tsp oil
• 2 tbsp chopped coriander leaves
• salt to taste

Steps

1. Heat 2 Tsp of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
2. Fry on medium-low flame. Drain them on a tissue paper and set aside.
3. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
4. Add the onions and cook for 2 minutes till translucent.
5. Add the ginger-garlic paste, chopped tomatoes and cook for 2 minutes till they are little soft.
6. Add KPG turmeric powder, KPG red chilli powder, KPG coriander powder and KPG amchur or dry mango powder.
7. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
8. Add chopped coriander leaves and give a good mix.
9. Add garam masala and salt, cover the pan and cook more 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.
10. Garnish with some more coriander leaves and serve hot with any roti, paratha, rice and enjoy.