Alu Gobhi
from the Sindhi table.

Ingredients

• 2 cups cauliflower florets
• 2 medium potatoes, peeled and cubed
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2–3 green chillies, slit
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• Oil or ghee for cooking
• Fresh coriander leaves for garnish

Method

1. Separate the cauliflower into florets and soak them briefly in warm salted water. Drain. Peel and cube the potatoes.
2. Heat oil or ghee. Add cumin seeds and let them splutter, then sauté the onion until translucent.
3. Add ginger and garlic paste, followed by the tomatoes and green chillies. Cook until the tomatoes soften.
4. Add turmeric, red chilli powder, coriander powder, cumin powder and salt. Cook until the masala releases oil.
5. Add the potatoes and cauliflower and mix to coat them. Cover and cook on low to medium heat, stirring occasionally. Add a little water only if needed.
6. When the vegetables are tender, add garam masala and garnish with coriander. Serve with roti, naan or rice.