Aloo Gobi (dry)

Ingredients:

1 Cauliflower (small)

1 1/2 Potatoes 

1 piece Ginger (1")

3 green chilli (slit)

5-6 Curry leaves (optional)

2tsp Coriander powder

1 1/2tsp Chilli powder

1/4tsp Turmeric powder

1/2tsp Amchur powder

1/2tsp Cumin seeds

2 green Cardamom (small)

1 Bay leaf

1 cup Water

Salt

Oil

How to:

• Wash the florets and half cook'em in water along with salt for 4-5 mins and keep aside.

• Wash, half-cook and cube the potatoes and keep it aside.
• In a bowl mix together the coriander powder, chilli powder and turmeric powder along with 3/4 cup of water and keep aside.

• In a skillet, heat oil, add cumin seeds, cardamom and bay leaf.

• Then add minced ginger and green chilli and saute for a min.

• Now pour the masala powder-water mix and cook for couple of mins.

• Add the cauliflower florets, potatoes, mix well and cook with lid closed.

• Cook for 8-10 mins in a medium flame along with required salt, stirring every 3 mins to avoid burning at the bottom. (Pour the remaining water if the potatoes starts sticking.)

• Add the amchur powder, mix well and cook for another couple mins.

• Now reduce the flame, add curry leaves and cook until the water is all evaporated. (Check salt for taste.)

• Finally switch off and garnish with cilantro.

Serve hot with any Indian bread.

This dish goes to the event, Dish Name Starts With: A - for the August Month, hosted by Akila