Spicy potatoes and cauliflower, Aaloo gobi

Spicy potatoes and cauliflower, Aaloo gobi

Aaloo gobi is stir-fried potatoes and cauliflower with curry spices. I parboil the potatoes and cauliflower first. The stir-frying can be done just before dinner time.

Prepare the vegetables - dice potatoes and cut cauliflower into bite size, small florets. Bring about 3 litres of water to boil in a large pan. Add the cubed potatoes and cook in moderate heat for 7 minutes. Add the cauliflower florets into the same water and bring back to boil. Cook for 2 more minutes. Drain in a colander.

Plunge tomatoes into boiling water. Turn off the heat and wait for 2 minutes. Drain off the hot water and pour in cold water. Now, you can peel off the skin very easily. Seed and chop the tomatoes.  Chop the green chillies.

Heat the oil in a wok or kadai. Add the cumin, let it splutter, taking care not to burn it. Add the green chillies and stir. Add potatoes, cauliflower, spice powders and the salt. Now, add tomato and coriander. Combine well taking care not to break the potatoes. Serve with chapathi or any flat bread.