Zero-Oil Simple Cauliflower Potato Masala / Aloo Gobi

Thanks to the stay-fit spirit that's sweeping India, their eating habits are turning distinctly healthier - more green veggies & fruits and also making the switch from the traditional medium of cooking like vanaspati & coconut oil. Recently my mom has been making numerous trials on "Zero-Oil Cooking" and as part of healthy diet changes but what I found even more interesting in the ease of cooking this dish. This is one of the easiest vegetable curries to make, simple enough to be your best try on the don't-wanna-cook days. So without much of a thought this was the one recipe i turned to as the quickest & delicious way to make dishes turn-up at the table amidst busy apartment shifting. Now guys dont come around asking me how busy I really was to have found time to click these snaps??? ;) Well... "When the student is ready, the teacher appears"

You'll Need:

Cauliflower.... 1 bunch
Potatoes.... 2 no:s medium size
Chili Powder.... 1 1/2 tsp
Coriander Powder.... 1 tbsp
Turmeric Powder.... 1/2 tsp
Shallots, finely chopped... 3 no:s
Green Chili, finely chopped.... 2 no:s
Ginger, mashed... 1 inch
Garlic, minced.... 2-3 cloves
Tomato Sauce..... 3 tbsp
Garam Masala.... 1 tsp
Curry Leaves.... 1 sprig
Salt..... to taste

Here Is How:

1. Peel the potatoes using a vegetable peeler & dice them into small bite size pieces. Boil the potatoes with 1 inch deep water, slit open green chillies & a pinch of salt until its cooked through, drain them and allow to cool. When they are cool enough to handle, break them coarsely by hand. Keep aside.

2. Cut the cauliflower into medium-sized florets, with an attached stem so it does not look too squat. Into a non-stick wok, toss the florets and add chili powder, coriander powder, turmeric powder, shallots, green chilies, ginger, garlic & salt to taste. Mix all the ingredients together to coat the cauliflower florets well.

3. Set the wok on medium heat. Cover and cook for a 2 to 3 minutes. No extra water need to added as the cauliflower florets will cook itself from the water oozing out. As the florets starts getting soft & cooked, stir in the tomato sauce & the cooked potato squares.

4. Bring to simmer over medium low heat so as to end up with a very thick sauce clinging to the cauliflower. Adjust the heat as necessary to achieve this. Sprinkle garam masala, turn-off the heat & stir in the curry leaves. Serve hot with rice or roti

Recipe Source : My Sweetest Mom