Alu Gobi is a North Indian vegetable entree dish, easy and quick. No surprises that it is a popular weeknight dish. It is dry and pairs well with roti, so it is commonly found in lunchboxes. Also befitting a party menu where a dry sabji and a saucy sabji are de rigueur, alu gobi check marks the box of a dry sabji beautifully. Notwithstanding that it is enjoyed by the kids, adults, fussy and persnickety alike. —Annada Rathi
small red or yellow potatoes, peeled and cut into cubes, 1.5" x 1"
Place cubed pieces of 2 potatoes in a microwave-safe bowl, cover with water and heat for 3 minutes in a microwave.
After potatoes cool down, drain the water off and pat them dry with kitchen cloth or paper napkin.
Heat 3 tablespoons vegetable oil oil in a thick-bottomed pan and add cumin seeds after waiting for 2 minutes for the oil to heat up.
Once the seeds stop popping, add turmeric and potatoes, stir well and sauté intermittently and after about 5 minutes add 3 cups cauliflower florets and mix well.
Pour water in a bowl and bring it near the cauliflower pan, take a palm full of water, sprinkle on the vegetables and follow with ginger, coriander, cumin, red chile powder and salt.
Cover with a lid and keep stirring every few minutes as the goal is to get a dry Alu Gobi and vegetables that are firm yet fully cooked.
This goal should be achieved in about 15-20 minutes but if you find that vegetables are sticking to the pan, sprinkle some water again.
Garnish with freshly chopped cilantro and serve hot or at room temperature with roti or paratha or layer over white rice, brown rice, wild rice, or quinoa and drizzle with yogurt sauce made from plain yogurt whisked with salt, red chile powder and cumin powder.