Aloo Gobhi (Indian Style Cauliflower and Potato Vegetable)
500gms gobhi (cauliflower), cut into florets,
200 gms (around 2 large) aloo (potatoes); parboiled, peeled and diced,
1/2 cup yogurt, well-beaten,
1 tsp jeera (cumin seeds),
1 tbsp chopped ginger,
2 green chillies; slit lengthwise,
1/4 tsp turmeric powder,
3/4 tsp red chilli powder,
1/2 tsp coriander powder,
1 tsp garam masala,
Salt to taste,
Ghee (clarified butter) for tempering.
Heat around 2-3 tbsp ghee in a kadhai. Add jeera and when it splutters add ginger. Roast for 2 minutes. Then add green chillies, turmeric powder, red chilli powder and give it a stir. Then add beaten yogurt and stir continuously until the fat starts separating. Then add cauliflower florets and diced potatoes, and stir properly so that they get coated with the yogurt mixture. Cover and cook for 4-5 minutes. Stir occasionally. Then add coriander powder, garam masala and salt. Stir, cover and cook until vegetables are completely done.
Serve hot with chapatis or parathas.