Gobhi-aloo sabji

4 servings


Cauliflower  1 (medium-sized)

Potatoes  4 (medium-sized)

Onion  2 (medium-sized)

Shelled green peas ½ cup (optional)

Tomatoes 2 (big)

Cilantro leaves  1 tbsp (finely cut)

Oil  1 tbsp

Cumin seeds 1 tsp

Spice mix

Turmeric powder  ¼ tsp

Red chilli powder  1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Salt  1 tsp or as per taste

Amchur  ¾  tsp


  1. Cut the cauliflower into small florets and wash and drain them. Peel the potatoes and cut into finger-sized pieces.
  2. Dice finely the onions and tomatoes.
  3. Heat oil in a wok and temper the cumin seeds. As soon as they splutter add the finely diced onions and saute till it changes color and looks translucent.
  4. Add finely cut tomatoes and saute till the tomatoes are half-cooked.  Add the spices and salt and if need be a little amount of water to keep the mix moist. Cover with a lid and cook till the spices start giving aroma (about 3 minutes).
  5. Add the cauliflower florets, peas, and potatoes and cook on slow flame till done.  Add little water if needed to keep the mix moist.
  6. Garnish with cilantro leaves and serve,

Chef’s Note

Peas and onion are optional and the veggie can be made without them too.


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