Sookhi aloo gobi

Ingredients

• 1 medium-large cauliflower (about 800 gm or 1.5 lbs), cut into 1″ size florets
• 2 medium-large potatatoes, peeled and cut into 1/2-3/4″ dice
• 1 teaspoon cumin seeds
• 1/4 teaspoon mild hing (asafoetida) - a pinch or two will do
• 3/4″ knob of ginger, grated
• 1/2 teaspoon turmeric
• 11/2 teaspoon coriander powder
• 3/4 teaspoon red chilli powder
• 1/3 teaspoon garam masalasalt
• 1 1/2 tablespoon oil (peanut or mustard)

Procedure

• Heat oil in a karahi.
• Add cumin followed by hing and grated ginger, and stir till fragrant.
• Add turmeric, coriander, and red chilli powders and stir.
• Lower heat and add the prepared cauliflower and potatoes.
• Add salt and stir to mix.
• Cover and cook for 15 minutes or to desired tenderness, stirring once in between.
• Sprinkle with garam masala, and stir.
• Cover and cook another 5 minutes till the vegetables are lightly browned.
• Take off the fire, and let rest covered. Toss to mix after a few minutes.
• Sprinkle with fresh chopped coriander and serve with a bowl of plain yoghurt with roti.