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Aloo Gobi- Potato Cauliflower Stir-Fry

This recipe delivers a classic Indian Aloo Gobi, a flavorful potato and cauliflower stir-fry. It features an aromatic tempering of whole spices like cumin and mustard seeds, combined with turmeric, ginger, and chilies. The dish is cooked until the vegetables are tender yet retain their slight bite, creating a comforting and wholesome vegetarian side or main course.
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Servings: 6 people
Course: lunch/dinner
Cuisine: Chinese
Calories: 631.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cauliflower head
  • 2 potatoes large
  • 1 T cumin
  • 1 t mustard
  • 1 curry leaves 1 compound leaf/ 10 leaflets
  • 3 dry red chillies
  • 2 green chillies/ jalapenoes chopped
  • 1/2 c cilantro chopped
  • 1 t red pepper powder
  • 1/2 t turmeric
  • 1 t salt add to taste
  • 1 t ginger paste
  • 2 T oil
  • 1 pn hing/asafoetida

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Large Wok or Deep Skillet Ensures even heat distribution and sufficient space for stir-frying.
  • 1 Spatula or Wooden Spoon For stirring and flipping ingredients.
  • 1 Measuring Spoons For accurate spice measurements.

Method
 

  1. Wash and chop the cauliflower into florets and peel and dice the potatoes into 1-inch cubes of similar size for even cooking.
  2. Heat 2 tablespoons of oil in a large wok or deep skillet over medium heat. Add cumin seeds, mustard seeds, dry red chillies, curry leaves, and hing.
  3. Once mustard seeds splutter, add chopped green chillies and ginger paste. Sauté for 30 seconds until fragrant.
  4. Add the diced potatoes to the skillet, sprinkle with a pinch of salt, and stir-fry for 5-7 minutes until they start to soften and turn light golden.
  5. Add the cauliflower florets, turmeric powder, and red pepper powder to the skillet. Mix well to coat all vegetables with the spices.
  6. Add the remaining salt, stir again, then cover the skillet and cook on low-medium heat for 10-15 minutes, stirring occasionally, until vegetables are tender.
  7. If the vegetables start to stick, you may add a tablespoon or two of water, but aim for a relatively dry stir-fry.
  8. Once tender, remove the lid and increase heat slightly. Stir-fry for another 5 minutes to evaporate any excess moisture and allow the vegetables to lightly brown.
  9. Stir in the fresh chopped cilantro.
  10. Taste and adjust seasoning if necessary. Serve hot as a side dish or with bread/rice.

Notes

To achieve optimal texture, ensure potatoes and cauliflower are cut to similar sizes for even cooking. Cook potatoes until partially tender before adding cauliflower to prevent the florets from becoming mushy. When tempering spices, bloom them in hot oil until fragrant but be careful not to burn them, especially the mustard seeds and hing, as this can impart a bitter taste. Don't overcrowd the pan; cook in batches if necessary to allow proper browning. A final squeeze of fresh lemon or lime juice can brighten the flavors significantly. Adjust salt and chili powder according to personal preference.