Aloo gobi | The shortest road to Punjab

This spicy cauliflower-potato curry is a classic Punjabi side dish. Stir fried cauliflower and potatoes are cooked in water with the right amount of spices making a yummy curry that you can have with any sort of breads, or even rice for that matter. Try it out today itself.

Ingredients
1 medium sized cauliflower
5 potatoes, sliced in wedges
4 tbsp oil
2 tsp chopped ginger
1 tsp chili powder
1/ 2 tsp turmeric powder
1/2 tsp garam masala
2 tbsp chopped coriander leaves
Salt as required

Preparation
Chop the florets out of the cauliflower and rinse them well
Blanch them in salted hot water for a few minutes and then drain them
Slice the potatoes in wedges
Heat oil in a pan and saute the potato wedges in it for 5 minutes
Add the cauliflower florets to the pan and saute well for another five minutes
Pour in a cup of water
Add chili powder, turmeric powder and salt and stir well
Cover the pan with lid and let it cook
Once the potatoes and cauliflower are cooked, remove the lid and sprinkle garam masala
Keep the curry on simmer until the gravy gets thickened a bit
Remove from the stove and serve hot with roti