Aloo Gobi

2 cups of cut cauliflower (cut into small florets)
2 medium potatoes (cubed into bite sized pieces)
1/2 inch shredded ginger
3 teaspoons coriander powder (dhania)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon cayenne pepper ( lal mirch)
3 tablespoons water
3 tablespoons oil
Pinch of Asafetida (Hing)
1/2 teaspoon cumin seeds (jeera)
2 green chilies, sliced in long pieces
2 bay leaves
1 teaspoon salt (to taste)
1 teaspoon mango powder (amchoor)
2 tablespoons of chopped cilantro (green coriander)
1/4 cup water as needed

In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.

Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.

Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.

Next, add the spice paste and stir for a minute until spices start leaving the oil.

Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.

Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PETUNIA.DINGUS.