Potato & Cauliflower Roast in a Spicy Masala (Aloo-Gobi Dry Style)

Potato & Cauliflower in a Spicy Masala (Aaloo Gobi-Dry Style) is a perfect combination for roti, paratha, tortilla, chappathi, poori or any kind of rice. Potato and Cauliflower are the two essential ingredients which you can find in most of the North Indian recipes.

Cook Time:

20 Minutes

Yield:

4 Servings

Ease of Cooking:

Moderate

What all you'll need?

• Potato - 2 Medium sized cubed into bite sized pieces
• Cauliflower - 1 cup florets
  
• Onion - 2 Medium Sized chopped into small pieces
• Ginger - 1" chopped into small pieces
• Garlic - 4 pods chopped into small pieces
• Green Chili - 2 chopped into small pieces
• Turmeric Powder - 1 teaspoon
• Chili Powder - 2 teaspoon
• Coriander Powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Cinnamon Stick - A small piece
• Bay Leaf - 1
  
• Garam Masala - 1 teaspoon
• Dried Fenugreek Leaves - 1 teaspoon
• Oil - 2 tablespoon
• Salt - As required
• Water - As required
• Lime Juice - 2 teaspoon
• Cilantro/Coriander Leaves - A bunch chopped into small pieces

Let's cook it!!

1. Heat a pan or skillet and add the oil. Add cumin seeds, cinnamon stick and bay leaf. Wait for the cumin seeds to splutter.
2. To this add garlic, green chili and ginger. Saute for a minute and add onion. Add salt to the onion to speed the process of cooking.
3. Meanwhile, in a bowl make a paste of the masala powders (turmeric powder, chili powder, cumin powder, coriander powder, garam masala powder) with a little bit of water.
4. Once the onion is golden brown in color, add the masala paste to the onion. Saute until the raw smell of the spices are gone(probably about one to two minutes).
5. To this mixture add the potatoes and cauliflower. Sprinkle some water so that the masalas won't get burned and the veggies are cooked.
   
6. Cover the pan and cook it for about 10 minutes until the potatoes and cauliflower are tender.(If you are in a hurry you can always half cook the potatoes and cauliflower in a microwave for about 3-4 minutes and then add to the pan.)
7. Once the cauliflower and potatoes are roasted and turned light brown in color, add the dried fenugreek leaves and lime juice. Mix them well.

Garnish it with cilantro and serve it hot with rice, roti, naan or tortilla.