Aloo gobhi masala

loo gobhi, always a crowd pleaser, is a combination of two most universally loved vegetables potato and cauli cooked together with various spices in an onion tomato base. This humble dish is staple in many Indian homes - except of course those times of the year when gobhi is ridculously expensive - and can be made many different ways. Aloo gobhi rose to international fame in Gurinder Chadda's movie "Bend it like Beckham". It is weird but every time I make aloo gobhi it reminds me of the famous dialogue from the movie where the mom tells the football playing daughter "aloo gobhi banana seekh le warna shaadi kaun karega" (learn to make aloo gobhi to get a prospective groom which she can only get by knowing how to cook this and not playing football, HA HA)!
I like the simplicity of the dish and the amazing taste. Can be served as lunch or dinner accompanied with roti, paratha or rice. They make a great filling for wraps and a great pizza/tart topping for that matter. Now there are a number of ways in which I make Aloo Gobhi - the party or potluck way, with gravy, without gravy, my mom's way the Bihari way. This I guess is the way I make it that I have developed on my own having eaten it at several restaurant and adding my own twist.

Ingredients: serves 4

Cauliflower (gobhi)		1 small cut into bite size florets
Potato		2 large cubed
Green peas		1/2 cup (optional)
Onion		1 medium finely chopped
Tomato		1 medium finely chopped
Ginger-garlic paste		2 tsp
Red chilli powder		1 tsp or to taste
Coriander powder		1 tsp
Garam masala		1 tsp
Turmeric powder		1/2 tsp
Salt		to taste
Oil		2 tbsp
Cumin seeds		1 tsp
Asafoetida		2 pinches about 1/8 tsp
Kasoori methi		2 tsp (optional)
Cilantro leaves		for garnishing

Method:

1. Bring a pot of water to boil. Add the cauliflower florets and potato cubes to the water. Cook on high heat for 5 to 8 minutes until the veggies are tender and not mushy. Remove from heat, drain and set aside OR

In a pan add 2 tbsp of oil and fry the aloo and gobhi florets till they are tender and cooked. Take out and keep aside.

2. Heat oil in a non stick pan over medium heat. Add the asafoetida and cumin and saute for a minute. Add in the onions and tomatoes. Stir and cook for 2 minutes, add the ginger-garlic paste. Cook for 2-3 minutes, stirring occasionally.
3. Add all the spices, peas, potatoes and cauliflower. Mix well to combine. Reduce heat to medium-low, cover and let simmer and cook for 15-17 minutes. Stirring in between. Till tender but not mushy. Stirring in between.

3. Garnish with cilantro leaves, sprinkle the kasoori methi, and mix. Take off the heat and serve with naan, paratha or rice. ENJOY!

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