Peel, wash, and cut 2 potatoes into big pieces. Heat 3 tbsp oil in a non-stick pan, add potatoes to it. cook on medium flame, stir in between.
Once potatoes start getting golden brown color, add 1/2 tsp salt and continue to shallow fry both sides.
After a few minutes the potatoes will be fried on both sides. Take them out on a plate.
Fry cauliflower florets in the same oil.
Once the cauliflower florets get brown spots, transfer them to the plate.
Add 1 tsp hing (asafoetida) and 2 chopped tomatoes to the oil.
Further, add 1 tbsp chopped coriander leaves to the tomatoes. In this recipe, I have added coriander leaves at two stages. With tomatoes in oil and at the last stage for garnishing when the aloo gobi is ready. However, you can avoid adding it to the tomato but I like to add coriander to the tomato mixture in the initial stage as it gives a good flavor.
Additionally, add 1 tsp salt, 1 tsp coriander powder, 1 tsp garam masala powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, 1/4 tsp red chili powder (high heat). If you are using low heat red chili powder then you can use more quantity.
Mix well, in 1-2 minutes tomatoes will turn soft and will be mixed well with the spices
At this stage, add shallow fried cauliflower florets and potato pieces to it.
Stir gently and let it cook for 7- 8 minutes on low flame.
Once aloo gobi is combined well with the tomato mixture, switch off the gas.
Your delicious aloo gobi is ready. Garnish with fresh coriander leaves.