Alu gobhi is a simple and favourite side dish in any household. I haven’t seen many people who don’t like cauliflower so I can say it’s a pretty well taken vegetable. Unlike its friend broccoli, it’s available easily in most part of the world and is not too expensive to buy when in season. All these reasons make it a very popular and family friendly veggie.
This alu gobi sabzi is a dry side dish popular in North India. I have made it Jain style, without any onion or garlic. Since gobi produces gas in stomach when being digested, its important to add something which aids in digestion. Hence I have used cumin seeds and asafoetida (hing) in the tadka (chaunk/waghar) which helps in smoother digestion. Curry leaves also contributes towards the same so they are also added to the recipe.
What you need?
- 500 gms cauliflower, washed and stemmed
- 2-3 potatoes, chopped into cubes
- 2 tbsp oil – I used mustard oil
- ½ tsp cumin seeds (jeera)
- ½ tsp mustard seeds (sarso/rai)
- A handful of curry leaves
- 2-3 green chilies
- A pinch of asafoetida (heeng)
- ½ red chili powder
- 1 ½ tsp salt OR to taste
- ½ tsp turmeric powder
- ½ tsp coriander powder
How to make?
Cut the cauliflower into florets and keep them immersed in warm water for a few minutes before cooking. Peel the potatoes and keep the immersed in warm water separately.
Heat oil in a pan or wok (kadhai). Tip in asafoetida, cumin seeds, green chillies and mustard seeds and allow them to sizzle and pop out. Then add red chili powder, turmeric powder, coriander powder, curry leaves and salt. Fry these for 10 seconds.
Add in potatoes and cauliflower and fold to coat the tempering evenly. Cover the pan with a lid and let it cook for 18-20 minutes, stirring in between. Add a few drops of water if it gets too dry. Turn off when the potatoes are cooked thoroughly.
Keep potato cubes small and equal in size so they get cooked properly.