Aloo Gobi Bhaji

Ingredients

• 3 cups cauliflower , cut into small bite-sized pieces
• 2 potato , medium, peeled and diced into 1/2-inch cubes
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1 tbsp ginger , finely minced
• 1 green chili , slit lengthwise
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp amchur (dried mango powder)
• 1/4 tsp hing (asafoetida)
• 2 tbsp coriander leaves , chopped
• 1 tsp salt

Preparation

1. 1

   Heat the ghee in a wide, heavy-bottomed karai or skillet over medium heat.

2. 2

   Add the cumin seeds and allow them to sizzle until golden-brown.

3. 3

   Add the minced ginger, slit green chili, and hing; sauté for 30 seconds until fragrant.

4. 4

   Add the potato cubes and cauliflower florets to the pan.

5. 5

   Stir-fry vigorously over medium-high heat for 3 minutes, coating every vegetable facet with the seasoned ghee until the edges lightly color.

6. 6

   Sprinkle the turmeric powder, coriander powder, and salt evenly over the vegetables.

7. 7

   Reduce the heat to the lowest setting and seal the pan tightly with a heavy lid.

8. 8

   Cook for 15 minutes, gently shaking the pan every few minutes to prevent sticking, until the potatoes and cauliflower are tender to the core.

9. 9

   Remove the lid, sprinkle the amchur powder over the top, and raise the heat to medium-high.

10. 10

    Stir-fry uncovered for 2 minutes to crisp the vegetable edges, garnish with fresh cilantro, and serve hot.

In the tradition

Sources & further reading

• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 82, Cauliflower and Potato Bhaji (Aloo Gobi Bhaji))

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.