GOBHI ALOO

A popular Indian dish made with cauliflower, potatoes and spices

250 g cauliflower
¾ cup boiled green peas
1 cup potatoes ( peeled and cubed) preferable to use new potatoes or baby potatoes
¼ cup ¼ cup tomato (chopped)
1 tbsp ginger (grated)
A pinch of asafoetida (hing) (hing)
4 tbsp cooking oil
2 tsp cumin seeds
Salt
2 tsp red chilli powder
1 tsp coriander powder
½ tsp turmeric powder (haldi)
1 tsp dry mango powder (amchoor)
½ cup fresh coriander leaves (chopped) (chopped)
2-3 green chillies (chopped) (chopped)

Separate the florets in the cauliflower and half them vertically. Chop the stems also into smaller size pieces.
In a karahi (deep round pan), heat oil, add cumin seeds and asafoetida. When it starts to splatter add coriander powder, turmeric powder, salt and red chilli powder. Quickly stir and add tomatoes. Fry for a minute. Do this on a low medium flame else the masala will get burnt. Add chopped cauliflower, potatoes, green peas and ginger. Mix in all together. Add 1 cup water and switch the flame to high and cover with a lid. After 5 minutes turn the flame to medium and let the vegetables simmer cook until they are soft. This should take approximately 20 minutes. Check once or twice occasionally in between. When the vegetables are tender take the lid off, turn the flame higher and add dry mango powder. Mix in gently. There should be no water left and should be able to see some oil on the sides. Garnish with coriander leaves and green chillies.
Serve with roti or parathas ( homemade Indian bread)!