Aloo gobi/cauliflower curry

Ingredients

• Cauliflower – 1/2 medium
• Potatoes – 2 medium
• Cumin seeds – 1 tsp
• Ginger paste – 1 tbsp
• Tomato, finely chopped or pureed – 1/2 cup
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Green chillies, slit – 1 or 2 or to taste
• Red chilli powder – to taste
• Garam Masala powder – 1 tsp
• Salt – to taste
• Sugar – 1/2 tsp or to taste
• Yogurt – 1 tbsp
• Oil – 2 tbsp
• Freshly chopped cilantro or parsley – for garnishing

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Preparation

• Wash the cauliflower, cut into half, separate into medium-sized florets and trim the stems.
• Peel, wash and cut the potatoes into small cubes. Marinate the florets and potato cubes with a pinch of turmeric, salt and red chilli powder for a minute or so.
• Heat oil in a pan, add 1/2 tsp cumin seeds and let them sizzle. Add the florets and stir fry till a light golden color. Once done drain from oil and keep aside.
• Stir fry the potato cubes till a light golden color, then drain and keep aside. In the same pan add the remaining cumin seeds, let them sizzle.
• Add ginger paste, slit green chillies, turmeric powder, cumin powder, coriander powder, red chilli powder and tomato puree and fry well till the oil starts separating.
• If desired add well beaten yogurt and mix well. Add the fried florets and potato cubes and mix well.
• Cover and cook till completely cooked. Care should be taken that the florets do not turn mushy.
• Adjust salt, add garam masala and sugar if desired. Garnish with chopped cilantro or parsley.