🥔 Aloo Gobhi 

Serves: 3–4 | Prep Time: 15 mins | Cook Time: 25 mins | Type: Dry Sabzi | Difficulty: Easy

🧂 Ingredients
🌿 Vegetables:
2 medium potatoes – peeled and cubed

2 cups cauliflower florets

1 medium onion – sliced

1 medium tomato – chopped

1 green chili – slit (optional)

1 tbsp ginger-garlic paste

🧄 Spices:
2 tbsp oil (mustard oil or vegetable oil)

1 tsp cumin seeds

½ tsp turmeric powder

1 tsp red chilli powder (optional)

1 to 1.5 tsp Welza Kitchen King Masala

Salt to taste

🌿 Garnish:
Fresh coriander – chopped

A squeeze of lemon juice (optional)

👨🍳 Method
1️⃣ Prepare the Veggies
Wash and chop cauliflower into medium florets.

Cut potatoes into bite-sized cubes.

Optionally, parboil cauliflower in salted hot water for 3–4 minutes to remove impurities and speed up cooking.

2️⃣ Temper the Oil
Heat oil in a heavy-bottomed pan or kadhai.

Add cumin seeds and let them splutter.

3️⃣ Sauté Onions and Masala
Add sliced onions and sauté till light golden.

Add ginger-garlic paste and green chili. Cook until raw smell disappears.

Add chopped tomato, turmeric, red chilli powder, and salt. Cook until tomatoes soften and masala thickens.

4️⃣ Add Aloo & Gobhi
Add potatoes and cauliflower florets to the masala. Mix well to coat.

Cover and cook on low heat for 15–18 minutes, stirring occasionally. Avoid adding water; let the vegetables cook in steam.

5️⃣ Add Welza Kitchen King Masala
Once veggies are nearly cooked, sprinkle 1 to 1.5 tsp Welza Kitchen King Masala.

Mix well and cook uncovered for another 3–5 minutes for the flavors to blend and the sabzi to slightly crisp.

6️⃣ Final Touch
Garnish with chopped coriander.

Squeeze lemon juice before serving (optional).

🍽 Serve With:
Roti or paratha

Curd or plain dahi

Dal and rice combo for a complete meal

💡 Welza Tip:
For extra flavor, add a pinch of amchur (dry mango powder) or a few kasuri methi leaves at the end.