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Aloo Gobi (sans aloo)


  • Oil for cooking
  • 1 cauliflower cut into florets
  • 2 roma tomatoes
  • 1/2 medium white onion
  • 2 green Indian chilies
  • 1/2 tablespoon cumin seeds
  • 1 tablespoon garlic ginger paste
  • 3/4 teaspoon ground tumeric
  • 1 teaspoon amchoor powder
  • 1/2 teaspoon chili powder
  • 2 teaspooons coriander powder
  • 1/4 cup water
  • 1 tablespoon kasoori methi / dried fenugreek
  • Salt to taste
  • 1 teaspoon garam masala


  • Chop the onion, tomatoes, and chilies and give a couple pulses in a small food processor.
  • Heat 3-4 tablespoons of oil over medium heat, in a large frying pan.
  • Add the cumin seeds and saute until they brown and start to pop.
  • Add the garlic ginger paste (it will pop and spit!) and saute a minute.
  • Add the onion, tomatoes, chilies, and tumeric. Saute for about 5 minutes until it begins to brown.
  • Mix the amchoor powder, chili powder, ground coriander and water. Add to the pan along with a generous seasoning of salt and the and the kasoori methi (give the kasoori methi a bit of a rub in your palm to break down). Let saute for a couple minutes.
  • Add the cauliflower, tossing to mix. Drizzle with about 1/4 cup of water, put the lid on, and let cook for about 10 minutes. Stir to mix occasionally.
  • Sprinkle on the garam masala and a bit of salt. Toss to combine, and continue to cook, lid on, for anothe 5 minutes.