Name: Aloo Gobi ki Subzi (Potatoes and Cauliflower)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 3 tablespoons vegetable oil; 0.25 teaspoon mustard seed; 1 pinch asafoetida powder; 0.25 teaspoon cumin seeds; 1 pinch ground turmeric; 1 hot green pepper, split down its length; 3 roma (plum) tomatoes, chopped; 2 tablespoons minced fresh ginger root; 1 potato, cubed; 1 head cauliflower, broken into small florets; 0.5 teaspoon white sugar; salt to taste

Ingredients

Instructions

Step 1

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.
Step 2

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).

Enjoy your meal!