This dish is highly popular during Festival seasons in every part of India. It is very simple and requires very less time to prepare.
- 500 gms Phool Gobi/ Cauliflower (Cut into florets).
- 2 medium size Alu/ Potato (Cut into small cubes).
- 1 table spoon Ghee/ Refined oil/Mustard oil. (Here I have used Refined Oil)
- 1 teaspoon Cumin Seeds.
- 1 whole dry red chilly.
- 1 tablespoon finely cut and smashed Ginger.
- 1 teaspoon turmeric powder.
- 2 medium size finely chopped Tomatoes.
- Salt as per taste.
- A bunch of fresh Coriander leaves, finely chopped .
- Lets take a wok/ kadai and put it on flame. Then add Refined oil into the wok when the wok gets hot.
- Now lets put Whole Dry Red Chilly and Cumin seeds simultaneously into the hot oil.
- When the cumin seeds start to splutter, lets add ginger into the wok. Now fry the ginger for two to three minutes on medium flame and the add turmeric powder into the wok add again fry for some seconds.
- Now lets put finely chopped tomatoes into the wok and mix all the ingredients. Now cover the pan and let the mixture/ masala cook in the juice released by tomato.
- I have put turmeric ahead of tomatoes, such that it will give a nice colour to the Curry after being fried in oil.
- Now after 3 to 4 minutes remove the cover and lets put 80% of the chopped coriander leaves into the masala and again mix all the ingredients and cover the wok. I have put coriander leaves into the wok during the preparation of masala as it will give a beautiful flavour and aroma to the curry.
- After 5 to 7 minutes, remove the cover and fry the masala on high flame till oil separates from the masala. This process is called bhunoing.
- Now lets put our main ingredients, Alu/ Potato and Phool Gobi/ Cauliflower into the wok along with some salt as per taste. Then lets mix the vegetables with all the masalas till they are coated nicely with the masalas.
- Now lets cover the wok and let the vegetables cook with their own juices on slow flame. Salt will help the Vegetables to release their juice.
- Remove the cover once the vegetables become tender. Now lets fry the curry on high flame such that the excess water will be removed and the raw smell of the vegetables will fade.
- Now the preparation of Alu-Phool Gobi Sabji is complete. You can garnish it with rest of the finely chopped coriander leaves and relish the dish with Roti/Chapati or Paratha.