Alu Gobi

How to Prepare

1. Heat 8 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 4 finely chopped green chilies and 2 tablespoons of ginger-garlic paste. Sauté for 1 minute until the raw smell disappears.
4. Add 2 kg of diced potatoes and stir well to coat them with the spices. Cook for 5 minutes.
5. Add 2.5 kg of cauliflower florets and mix thoroughly. Cook for another 5 minutes, stirring occasionally.
6. Add 2 teaspoons of turmeric powder
7. 4 teaspoons of coriander powder
8. 2 teaspoons of cumin powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well to coat the vegetables evenly.
10. Cover the wok with a lid and cook on low heat for 15-20 minutes, stirring occasionally, until the vegetables are tender but not mushy.
11. Add 1 cup of chopped fresh coriander leaves and mix well. Cook for another 2 minutes.
12. Turn off the heat and let the sabzi rest for 5 minutes before serving.
13. Serve hot with roti, paratha, or rice.