In a kadhai or thick bottomed pan, heat oil or ghee. Add the aloo/potato wedges. Saute them on a low flame for 6to7 minutes. Now add the gobi/cauliflower and saute for 3-4 minutes and add ginger, garlic paste. Spice up the gobi and all with 2tbsp. Ashok Sabji Masala and salt as per taste. Stir again very well, so the spices are mixed uniformly and coat the veggies evenly. Cover the pan with its lid tightly. SImmer the aloo gobi for a few more minutes on a low flame. Garnish with coriander leaves and green chillies.
