Aloo gobi

A beautiful amalgamation of Potato and Cauliflower in a lightly spiced onion-tomato gravy.
There are a zillion versions of recipes of this all time favorite... Let me add mine to it!
We like it dry at home and this is the recipe I follow.

I have cut the vegetables into small pieces so that they get cooked in the gravy. That way the spices get infused into the vegetables. If you want to have huge chunks of Potato and Cauliflower, I would advice you to parboil the vegetables separately until nearly done and then adding them as we do the raw vegetables.

Ingredients:

Potato - 2 large, peeled and diced into 2 cm squares

Cauliflower - 3 cups of separated flowerets

Onion - 2 small, chopped fine

Ginger garlic paste - 1 tsp

Tomato - 2 medium , chopped fine

Salt

Turmeric powder - 1 tsp

Chilli powder - 1 tsp (or more depending on your spice level)

Coriander Powder - 1 tbsp

Oil - 1 tbsp

Ghee - 1 tbsp

Jeera - 1 tsp

Asafoetida powder / hing - 1 tsp

Whole spices:
Cloves - 4
Black pepper - 1/2 tsp
Cinnamon stick - 1 inch 

Garnish (optional):

Coriander leaf

Tomato - 1, deseeded and sliced long

Ginger - 1 tbsp, julienned

Lemon slice - optional

Method:

Use a heavy bottomed vessel with cover.

Heat oil and ghee in this and once the ghee melts add the whole spices.
When the spices splutter add the jeera. 

As soon as it splutters add the hing.

After 5 seconds add the onion and fry for 1 minute on medium flame stirring continuously till it gets translucent.

Then add the ginger garlic paste and 1 slit green chilly (optional).
Stir well and reduce flame.

Stir occasionally and cook till onion starts turning golden.

Then add the salt, turmeric, chilly powder and coriander powder.

Stir for a minute till the raw smell goes.

Now add the tomatoes and mix well.
Cook on low flame , stirring occasionally till the oil starts to float. 

Stir in the potato and cauliflower and mix well till the vegetables gets coated with the masala.

Once the vegetables are well coated, stir for 2 more minutes on a medium high flame.
Then reduce flame and cover with lid.
Cook on low flame stirring occasionally till potato gets cooked.

Then remove the lid and cook on high flame for 1 minute.

Transfer on to serving dish and garnish. 

Serve hot with chapathy.