Alu gobhi

My mom makes alu gobhi in two ways, one is the simple way with tadka and other one is with ground masala. Both the methods make the sabji taste very different. The difference in the taste comes because of ginger and garlic.Today i am posting the one with a simple tadka. I am doing the simple one because i want to start with simple things and then graduate to complicated dishes.
Here's the recipe. Ingredients:

1 cauliflower (1.5 lb)
1 big potato or 2 small ones
1 onion, chopped
1 inch ginger, finely chopped
handful of cilantro for garnish
1 tsp chili powder
2 green chilis, chopped
1 tsp turmeric powder
1 tbsp garam masala
3 tbsp vegetable oil
salt to taste

Method:

1) In a pan, heat oil on a high flame and drop in chopped potatoes. Let them fry for about 4 mins or until they start to turn golden.

2) Add chopped onions, ginger and green chili to the potatoes. Saute again for about 5 mins until the onions starts to turn brown.

3) Add salt, chili powder, turmeric powder to the potatoes and saute for a few seconds. Drop in the cauliflower florets.

5) Stir and let the masala coat the florets. Cover with a lid and let it cook for 5-7 mins on medium flame. This will cook the gobi and at the same time make it crunchy like it is fried. You can also cook it on a low flame and it will turn out softer.

6) Sprinkle the garam masala on top and mix well.

7) Garnish with chopped cilantro and serve hot with roti.

Serves:3-4

Tip: You can also add thawed peas when you add onions to the dish. I didn't do it because my husband is not very fond of peas but it is a typical punjabi way to make some sabji look richer by adding peas.