DRY ALOO GOBHI (SPICED POTATO CAULIFLOWER)

This is a traditional North Indian dish, where potato and cauliflower cooked on their own juices, not very spicy but too flavourful, goes well with rotis and parathas. Here is the simple recipe, I made little change according to my taste.

INGREDIENTS:
1/2 of a large Cauliflower (taken florets only)
2 medium Potatoes, chop potatoes into wedges
2 Bay Leaves
A pinch of Asafoetida (hing)
1/2 tsp of Cumin seeds
2 Green Chillies, cut into slits
1 tsp grated Ginger
1/3 tsp Red Chilli powder
1/3 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Dry Mango powder (amchur)
1/2 tsp freshly pounded Garam masala
1 tbsp fresh Lemon Juice
2 tbsps finely chopped Cilantro
3 tbsps Oil
1 tsp Clarified Butter (ghee)
Salt to taste

METHOD:

Combine grated ginger, turmeric powder, red chilli powder, coriander powder with 2 tbsps water in a small bowl. Mix nicely. Set it aside.

Heat oil in a wok. Add asafoetida, bay leaves, cumin seeds and green chillies in it. Saute for 30 seconds. Then add spice mixture in it. Saute till spices leave oil.

Now add cauliflower, potato and salt in it. Fold well.

Cover and cook for 15 minutes on medium heat. Stir occassionally. 

Now add 3-4 tbsps of water in it. Mix well and this is the time to add dry mango powder, garam masala, lemon juice, clarified butter and chopped cilantro in it. Mix nicely. Remove from oil. Serve hot with roti or paratha or as a side dish with streamed rice.