ALOO GOBI

Ingredients:
Cauliflower – 1
Potato – 1, medium, peeled and chopped
Tomato – 1, medium, chopped
Onion – 1 medium, chopped
Garlic – 2 cloves, chopped
Ginger – 1”, grated
Mustard seeds – ¼ tsp
Fennel seeds – ¼ tsp
Turmeric powder – ¼ tsp
Hing – a pinch
Red chili paste – ½ tsp, optional
Red chili powder – ½ tsp
Garam masala – ¼ tsp
Salt

Cooking procedure:
Remove the florets from the cauliflower and cut them into small pieces. Wash the florets with hot tap water and keep in colander for the water to drain.
In a big skillet, heat some oil. Add the mustard seeds, when the mustard seeds start to splatter add the fennel seeds. Then add the onion, fry the onion till translucent. Then add the ginger and garlic and sauté for a minute. Reduce the flame and then add the turmeric powder, hing, red chili paste, red chili powder, salt, tomato and mix well. Then add the cauliflower and potato and mix well. Cover the skillet and let cook till the cauliflower and potato gets cooked, on medium heat. If you think the aloo gobi is very watery, then remove the cover and cook on mediun high heat, so that the water gets evaporated. Finally add the garam masala and let cook for 2 more minutes. Garnish with coriander leaves. Serve it with roti/chapatti.