ALOO GOBI DRY CURRY / POTATO CAULIFLOWER CURRY

Aloo ( Potato ) and Gobi ( Cauliflower ) which is most of our favorite vegetables . Also this both veges are the best combo. This is a dry curry / poriyal variety which is simple and delicious . It can be served with roti,plain rice,pulao or any variety rice . It also taste excellent with south indian meals. This is a dry sabji variety perfect for lunch box. Lets look at the method to make this curry.

Preparation Time : 15 mints | Cooking Time : 20 mints | Serves : 3 - 4

Ingredients :

Potato (Aloo) - 5 small sized

Cauliflower (Gobi) florets - 1.5 cups

Onion - 1 cup ( finely chopped )

Tomato - 2 roma

Ginger garlic paste - 1 tspn

Curry leaves - few chopped

Oil - 2 tbspn

Mustard seeds - 1 tspn

Cumin seeds - 1 tspn

Turmeric powder - 1/4 tspn

Red chili powder - 1 tspn

Garam masala powder - 1 tspn

Cumin powder - 1/4 tspn

Coriander leaves – dew chopped

Salt- as required

Method :

1. Pressure cook potatoes for 3 whistles until soft. Peel of the skin, chop them into cubes and keep aside. Wash and cut cauliflower into florets and put them in hot water with a little salt and turmeric for 5-7 minutes. Then drain the water completely and keep it aside.

2. Chop the tomatoes roughly . Add it to the blender and make the tomato puree. No need to add any water while grinding. In a pan, add mustard and cumin seeds allow it to crackle.

3. Add onions fry till it turns pink. Then add ginger garlic paste,cook till the raw smell goes and onion turns golden.

4. Then add tomato puree and cook until raw smell leaves.Then add red chili powder, garam masala powder and cumin powder. Cook for 5 mints. Add cooked cauliflower and potatoes to it.

5. Add required salt and mix well. Cook till the veggies absorb the masala and become dry. It may take 3 - 5 mints. Add coriander leaves and switch off the flame.

Serve curry as a side dish for rice or roti.