My memories of this curry are from elementary school. My best friend, used to get this for lunch. Her mom used to send over piping hot food, daily during lunch time. Aloo Gobi wrapped in fresh home made roti was always my favorite. When I think of Aloo Gobi, my mind goes back to that memory and those days. Over the years, I have tried to refine my recipe to the taste I remember from those days. Here is how I make it…
1 cauliflower head separated into florets
2-3 potatoes cut into 1 inch pieces
1/2 tsp tumeric
1-2 tbsp oil
1 tsp cumin seeds
1/4 tsp garam masala
1 tsp cumin powder
1 tsp amchur (dried mango powder)
1/4 tsp red chili powder (optional)
salt to taste
cilantro to garnish
Place a large pan on medium low. Add oil, turmeric and cumin seeds. Fry for a minute until the cumin seeds turn slightly brown. Rinse and add cauliflower florets and potato. Add salt and mix well.
Usually the water from the rinsed vegetables is sufficient for the cooking if not sprinkle a few droplets of water. Close the lid and allow to cook, mixing occasionally to preventing sticking.
Once the cauliflower softens, in 10 minutes or so, add the spices. Adjust the spices to personal preference. Mix well. Garnish with cilantro and serve with warm roti. Can also be eaten with rice.