Aloo Gobi ki Subzi (Potatoes and Cauliflower) recipe

2 servings

3 tablespoons vegetable oil

1/4 teaspoon mustard seed

1 pinch asafoetida powder

1/4 teaspoon cumin seeds

1 pinch ground turmeric

1 hot green pepper, split down its length (optional)

3 roma (plum) tomatoes, chopped

2 tablespoons minced fresh ginger root

1 potato, cubed

1 head cauliflower, broken into small florets

1/2 teaspoon white sugar

salt to taste

Heat oil over a medium-high heat.

Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper.

Add the chopped tomatoes and ginger; stir and saute for a few minutes.

Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy.

(For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).