Recipe for homestyle aloo gobhi ki sabji (potato cauliflower curry) and poori (deep fried indian bread)

• Aloo Gobi Ki Sabji (Potato Cauliflower Curry) *

Ingredients

2 medium potatoes, peeled and cubed

1 small cauliflower (gobi), cut into florets

1 medium onion, chopped

2 medium tomatoes, chopped

2–3 green chillies, slit

1 tsp jeera (cumin seeds)

1 tsp haldi (turmeric)

1 tsp dhaniya powder (coriander powder)

1 tsp red chilli powder (adjust as needed)

1 tsp garam masala

Fresh coriander leaves, chopped

Salt to taste

Oil for cooking

Optional: ½ tsp hing for extra flavour

Prep the Vegetables

Wash and chop potatoes and cauliflower into medium pieces.

Tempering

1. Heat oil in a pan.
2. Add jeera, and let it crackle.
3. Add hing- asafoetida (if you like)
4. Add chopped onions and sauté until golden brown.

Cook the Base

1. Add tomatoes and green chillies.
2. Cook until tomatoes turn soft and mushy.
3. Add Turmeric, Coriander powder, Red chilli powder and Salt
4. Cook for 1–2 minutes until the masala releases oil.

Add Veggies:

1. Add the potatoes and cauliflower (or you can fry them first and then coat in masala).
2. Mix well so they are coated in the masala.
3. Add a little water depending on how thick or thin you want the gravy (your photo shows medium gravy).
4. Cover and cook on low-medium heat until both potatoes and cauliflower are soft.

Finish:
Add garam masala, fresh coriander leaves. Mix and simmer for 2 minutes.

And the curry/sabji is ready!

• Poori (Deep-Fried Indian Bread) *

Ingredients:
2 cups wheat flour
1 tbsp oil (to add into dough)
Salt, a pinch
Water for kneading
Oil for deep frying

Knead the Dough
1. In a bowl, add wheat flour, salt, and 1 tbsp oil.
2. Slowly add water and knead into a firm, tight dough (firmer than chapati dough).
3. Let it rest for 10 minutes.

Roll the Pooris
1. Divide dough into small lemon-sized balls.
2. Apply a drop of oil or light flour and roll into small discs (not too thin).

Fry
1. Heat oil in a kadhai.
2. Once the oil is hot, slide one poori at a time.
3. Press gently with a ladle — it will puff up.
4. Flip and fry until golden.
5. Remove onto a plate.

✨ Final Dish

Crispy golden pooris paired with a flavourful, home-style aloo gobi curry.