Dogri Aloo Gobhi

Dogri Aloo Gobhi

Dogri Aloo Gobhi

Veg Vegan

Cauliflower and potato stir-fry — gobhi florets and potato cubes cooked dry in mustard oil with cumin, turmeric, dried red chilli, and a pinch of amchur until both vegetables are tender and lightly caramelised but not soft. Cooked without water on a high flame so the vegetables fry rather than steam. One of the most universally eaten vegetable preparations across North India, the Dogri version is characterised by the mustard oil's pungency and the dry, fry-forward technique.

Cuisines

Haryanvi Dogri

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

2 medium potatoes
1 medium cauliflower
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 inch ginger, grated
2 cloves garlic, minced
1 medium onion, finely chopped
2 medium tomatoes, chopped
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Peel and dice the potatoes into medium-sized cubes.
  2. 2 Cut the cauliflower into small florets.
  3. 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
  4. 4 Add cumin seeds and let them splutter.
  5. 5 Add grated ginger and minced garlic, sauté for a minute.
  6. 6 Add chopped onions and cook until they turn golden brown.
  7. 7 Add chopped tomatoes and cook until they soften and the oil separates.
  8. 8 Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
  9. 9 Add the diced potatoes and cauliflower florets to the pan. Stir to coat them with the spices.
  10. 10 Cover and cook on low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
  11. 11 Sprinkle garam masala and mix well.
  12. 12 Garnish with chopped fresh coriander leaves before serving.

Tips

For a smokier flavor, you can add a pinch of asafoetida (hing) when adding cumin seeds.