Punjabi Aloo gobi

One of my 2016 new year resolution is to do more blog posts and bring more of my cooking to your kitchens. So here goes my second post for 2016 which needs no introduction.

So I wasn't a big fan of cauliflower from childhood but it changed when I grew up and started living in hostel. Having had Punjabi aloo gobi at many restaurants since than I have slowly converted into a crazy aloo gobi lover and search started for recipe to make best Aloo gobi that tastes like its coming straight from kitchens of those dhabas on highways of punjab. After trialing many different combinations of spices this is what I have come up with which to me comes closest to that taste. If you are aloo gobi fan like me you must give this recipe a go. 

Recipe: 

Cauliflower florets - 1 bowl

Potatoes cut in big chunks - 1 bowl

Onions - Sliced - 1 medium size 

Tomato - Chopped - 1 small 

Ginger garlic chilli paste - 1 tbsp 

Oil - 2 tbsp 

Cumin seeds - 1 tsp 

Asafoetida - pinch 

Red chilli powder - 1 tsp 

Dhaniya jeera powder - 1 tsp 

Turmeric powder - 1 tsp 

Salt - to taste 

Garam masala - 1 tsp 

Amchoor - 1 tsp 

Chopped coriander - to garnish  

Heat oil in heavy bottom pan. When heated add cumin seeds and let it splutter. Add asafoetida. Add sliced onions and saute for 2 minutes. Add ginger, garlic and green chilli paste and continue saute. when onions turn translucent add tomatoes and saute more. When tomatoes become mushy add red chilli powder, dhaniya jeera powder, turmeric powder and saute more. When oil starts to separate from sides add garam masala and amchoor powder and mix well. Add Cauliflower florets and potatoes and mix well. Add salt per taste. Cover and cook for 10 - 15 minutes while stirring intermittently. Turn off the gas when cauliflower and potatoes are cooked. Garnish with chopped coriander and serve with warm roti or rice.

Try this recipe and give me suggestions if you have any more tips to make it better or simply if you liked it.