Aloo Gobi Sabzi Recipe – Spicy Potato Cauliflower Sabzi

The Aloo Gobi Sabzi Recipe is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with garam masala powder along the fresh tomatoes brings out a rich texture and flavour of the aloo gobi sabzi. Course : Lunch Ingridients : 3 Potatoes (Aloo) , peeled and cubed 1 Cauliflower (gobi) , washed and cut into florets 1 inch Ginger , grated 3 cloves Garlic , finely chopped 2 Onion , roughly chopped 3 Tomatoes , finely chopped 1/2 teaspoon Cumin seeds (Jeera) 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Garam masala powder 1/2 teaspoon Red Chilli powder 4 sprig Coriander (Dhania) Leaves , finely chopped Oil , as required Salt , to taste  Instructions To begin making the Aloo Gobi Sabzi Recipe, heat oil in a heavy bottomed pan; add cumin seeds, ginger, garlic and allow them to crackle.Add the onions and saute the onions until slightly tender. Add the potatoes, sprinkle some salt and stir. Add 1/2 teaspoon turmeric powder half way through the cooking process and roast the potatoes until cooked through.In another pan, heat oil over medium heat. Add the cauliflower and salt and steam cook until partially cooked. Half way through the cooking process, add the chopped tomatoes, turmeric powder and cook until the tomatoes have softened and the cauliflower is cooked through.Stir the roasted potatoes into the cooked cauliflower and add the red chilli powder, garam masala and sprinkle some water. Stir the aloo gobi sabzi until all the masala gets well coated into the vegetables. Cover the pan and allow the Aloo Gobi sabzi to steam cook together along with the masalas for another 4 to 5 minutes. Once done, check the salt and spice levels and adjust to suit your taste and turn off the heat.Stir in the chopped coriander leaves and serve. Serve Aloo Gobi Sabzi along with some hot Kadhi and Phulka for a wholesome weeknight dinner or even pack for a school or work lunch box.