Punjabi Aloo Gobhi

Ingredients(for 1 medium bowl sabzi with 2 rotis)

• 2 medium Aloo (potato) (peeled and diced)
• 1 small Gobhi (cauliflower) (cut into florets)
• 1 medium Onion (finely chopped)
• 1 large Tomato (finely chopped)
• 1 inch Ginger (grated (adrak))
• 2 cloves Garlic (crushed (optional)) - optional
• 1 Green chilli (finely chopped) - optional
• 1 tsp Cumin seeds (jeera)
• 1/2 tsp Turmeric powder (haldi)
• 1/2 tsp Red chilli powder (lal mirch) (adjust to taste)
• 1 tsp Coriander powder (dhaniya)
• 1/2 tsp Garam masala
• to taste Salt
• 1.5 tbsp Mustard oil or refined oil (sarson ka tel preferred for authenticity)
• 2 tbsp Fresh coriander leaves (chopped)

Instructions

1. 1

   Wash and prep the aloo (potatoes) and gobhi (cauliflower). Dice potatoes and cut cauliflower into small florets. Soak gobhi in salted water for 5 minutes to remove impurities.

   5 minutes

   Soaking gobhi helps eliminate insects and ensures cleanliness.

2. 2

   Heat mustard oil in a kadhai or heavy-bottomed pan. Add cumin seeds (jeera) and let them splutter.

   2 minutes

   Mustard oil adds authentic Punjabi flavor; heat it well to remove raw taste.

3. 3

   Add finely chopped onion, ginger (adrak), and garlic (if using). Sauté until onion turns golden brown.

   3 minutes

   Keep flame medium for even browning and to avoid burning.

4. 4

   Stir in chopped tomato and green chilli. Cook until tomatoes soften and oil separates.

   3 minutes

   Add a pinch of salt to speed up tomato cooking.