Aloo Gobhi Bhujiya: Potato Cauliflower Stir Fry

A simple stir fry of potatoes and cauliflower elevated by the tadka of fenugreek seeds in mustard oil. Aloo gobhi bhujiya pairs well with pooris / parathas and stacks well in the lunchbox.

You Need:

[For 3-4 servings]

• Potatoes – 2 medium
• Cauliflower – 1 small; ~2 cups of florets
• Salt – to taste
• Fenugreek seeds – 1/2 teaspoon (buy here)
• Mustard oil – 1 tablespoon

How To Make Aloo Gobhi Bhujiya:

Peel and cut potatoes into 2-cm cubes.

Break/cut cauliflower into similar-sized florets.

Heat a tablespoon of mustard oil in a kadhai or skillet.

When the oil is hot, add to it half a teaspoon of fenugreek seeds and let the seeds sizzle and darken.

Tip in chopped potatoes to the hot oil.

Set the heat to medium, stir around to coat the potatoes with the hot oil.

After a minute, add cauliflower florets to the kadhai.

Stir and cook for five minutes. The vegetables would be getting a golden edge at this stage.

Sprinkle salt to taste. Mix well, and continue to cook covered till the vegetables are cooked without losing their crunch. Uncover and stir around once or twice for even cooking.

Cooking further should take another five to ten minutes, depending on the heat and the thickness of the kadhai.

Aloo gobhi bhujiya is ready.

Serve with any Indian meal, or pack in the lunchbox along with pooris or parathas.

Meal below: khichdi, jackfruit pickle, fresh carrot sticks, aloo gobhi bhujiya.

Notes:

Looking for other dry potato recipes? Try aloo pyaz ki bhujiya, anari aloo, cabbage potato peas curry, jhatpat aloo with lime.

Cauliflower interests you? Check out this cheesy cauliflower recipe or go exotic with gobhi musallam.

Do more with mustard oil: add it to parval chokha, use it as a sharp curry tempering or as a pickling agent.