Potato Cauliflower Curry

Ok so the name can be misleading as this dish is popularly known as Aloo Gobi (Aloo means potato and Gobi means cauliflower)back at home. While the origins of this dish can be traced to the northern region of India (I was informed so), this dish is definitely a hit all over the country & so it even got the casual treatment from me. If you do want to try a little experiment here, you can substitute cauliflower with broccoli & call this as say Aloo Broccoli!!! 

Ingredients

1 Medium cauliflower cut into small florets

1 Potato- medium- cut into cubes  same size as the florets)
2 tbsp. Ginger garlic paste

2 Green chillies split (or more to adjust your spiciness)or 2 tsp. chilli powder

1 tbsp. coriander powder

1/4 tsp. turmeric
1 cup water, divided plus extra if required
2 tbsp. Veg oil
Veg stock cube- 1 cube (or salt; I use veg stock cubes)
Coriander leaves to garnish

In a bowl, mix the ginger garlic paste, coriander, turmeric, and 1/2 cup water( also chilli powder if using). This is our wet masala. Keep it aside.

In a pan, heat the oil and add green chillies and sauté for 30 seconds.

Reduce the flame and add the wet masala (it might splutter, so be careful) and cook until the paste thickens and oil oozes out of the masala for about 2 minutes.

Add the cauliflower and potatoes and stir well to coat the masala. Add the stock cube and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes.

 Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.

 Garnish with cilantro and serve with roti !!!!