Gobi Aloo - Dhania Waale(Cauliflower Potato tempered with Cilantro and spices)

Gobi Aloo or Cauliflower Potato Stir fry is one of the staple dishes in most north indian house holds. Each one of us has our own favorite Gobi Aloo recipe. I get bored with the same preparation , so I change some things a little bit here and there.

This is one of my current favorites. You can make just potatoes with this recipe as well and they will be super yummy ! The combination of dry coriander seeds and fresh cilantro cooked in oil add this earthy salty taste to the dish. Watch out for the salt, because you might not need as much!

The pictures do not do justice to this simple and yummy dish. Some variation of Cauliflower and potato is cooked up almost every other week and they all look quite similar. The dishes taste quite different however and need their own post!

One year Back: Mung bean sprouts Wheat Bread

Ingredients:

• 1/2 medium cauliflower
• 2 medium white potatoes
• 1 Serrano chili pepper
• 1 inch ginger chopped
• 3 garlic cloves chopped
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 cup cilantro leaves chopped( sometimes I use about a cup and sometimes less, depends on how much cilantro taste you like in the dish)
• 1/2 teaspoon turmeric (haldi)
• pinch of asafetida (hing)
• salt to taste (1/2 teaspoon)
• 2 teaspoons canola oil

Directions:

1. In a pan, add oil and heat it at medium heat for 2 minutes.
2. Add in cumin seeds and wait until they start sputtering.
3. Add in the asafetida(hing), coriander seeds and turmeric and mix well.
4. Add in the chopped ginger, garlic, Serrano chili and chopped cilantro and let them cook for 2-3 minutes.
5. Add in the potatoes chopped into small pieces and mix well and cook for 5 minutes stirring occasionally.
6. Break the cauliflower into florets or chop some of the bigger florets to form smaller pieces.
7. Add in the cauliflower florets and salt and mix well.
8. Reduce the heat to low and cook covered for 15-20 minutes stirring every 5-7 minutes.
9. Check if potatoes are done and take off heat.
10. Serve hot with Rotis or Naan(Indian flat bread) and with some Daal(Lentil curry).

Other variations:

1. Spices: Use fennel and Nigella seeds(Saunf and Kalonji) instead of cumin and coriander, they make a great combination.

2. Spices: Use mustard (Raee), cumin(jeera) and a pinch of carom seeds(optional)

3. Use ginger but no garlic

4. Use only garlic , but no ginger

5. The ginger version from earlier post Adraki Gobi Aloo(Cauliflower potato tempered with ginger and spices)