Aloo Gobi ki Subzi (Potatoes and Cauliflower)

Aloo Gobi ki Subzi is a delicious and flavorful vegetarian dish that is easy to make and requires few ingredients.

The combination of potatoes and cauliflower offers a unique texture and flavor with a spicy kick.

It is a great source of vitamins and minerals, and is vegan and gluten-free.

This dish is spicy and may not be suitable for those who do not tolerate spice well.

It may take some time to prepare and cook, which may not be ideal for those in a hurry.

Aloo Gobi ki Subzi is a great source of dietary fiber, vitamin C, and vitamin B6.
It may help improve digestion and support a healthy immune system.

	3 tablespoons vegetable oil
	1/4 teaspoon mustard seed
	1 pinch asafoetida powder
	1/4 teaspoon cumin seeds
	1 pinch ground turmeric
	1 hot green pepper , split down its length ( optional )
	3 roma ( plum ) tomatoes , chopped
	2 tablespoons minced fresh ginger root
	1 potato , cubed
	1 head cauliflower , broken into small florets
	1/2 teaspoon white sugar
	salt to taste

1.	Heat oil in a large skillet over medium heat. Add mustard seeds, asafoetida powder, and cumin seeds. Stir and cook for 30 seconds until fragrant.
2.	Add ground turmeric and green pepper (if using), cook for 1 minute.
3.	Add chopped tomatoes and minced ginger. Cook until most of the liquid has evaporated and the oil starts separating from the masala, about 10 minutes.
4.	Add cubed potatoes and broken cauliflower florets. Stir to coat in the masala, cover, and cook for about 15 minutes until tender, stirring occasionally.
5.	Add sugar and salt to taste. Serve hot.