Aloo Gobhi Ki Sukhi Sabzi
Servings: 2
Equipment
- Colander
- Bowl
- Wok / kadhai
Ingredients
- 2 aloo (potato) medium-sized
- 1 gobhi (cauliflower) medium-sized
- 2 hari mirch (green chilli)
- ¼" adrak (ginger)
- 2 tbsp sarso ka tel(mustard oil)
- ½ tsp jeera(cumin seeds)
- 2 pinch hing (asafoetida)
- ½ tsp haldi (turmeric)
- ¾ tsp lal mirch (red chilli powder)
- 1 tbsp dhaniya (coriander powder)
- ½ tsp amchoor (dry mango powder)
- ¼ tsp garam masala powder
- Salt according to taste
Instructions
Preparation
- Cut cauliflower into medium sizes pieces and rinse it.
- Take sufficient water in a bowl, add ½ tsp salt and soak cauliflower in it for 10 to 15 minutes.
- Strain gobhi through a colander.
- Rinse and peel potatoes and cut into cubes.
- Slit green chillies and grate ginger.
Method
- Heat mustard oil in a heavy bottom kadhai (wok).
- Put cumin seeds, when it sizzles, lower the flame, add green chillies and ginger, saute it for a few seconds, add hing.
- Now put potato and cauliflower (aloo aur gobhi), sprinkle turmeric and salt, mix properly. Cover the kadhai with a lid and cook sabzi on a low flame.
- In between, stir the sabzi several times. No need to add water. If necessary, sprinkle a few drops of water.
- Once sabzi is cooked, put red chilli powder, dhaniya powder, amchoor powder and garam masala powder, mix well and cook for one more minute.
- Switch off the flame, transfer aloo gobhi ki sukhi sabzi to a serving bowl.
- Serve aloo gobhi ki sukhi sabzi with phulka, paratha, puri or dal chawal.