Aloo Gobi Curry ( Cauliflower and potato curry)

Ingredients

• Cauliflower 1 cut in florets and shallow fried

• Potato 1 big cut in chunks shallow fried.

• Puree of 2 tomatoes

• Onion one finely chopped

• Green chilli 2 slit

• Clove 2

• Cinnamon stick 1 small

• Bay leaf 1

• Cardamom 2

• Cumin seeds 1 tspn

• Ginger garlic paste 1 tspn

• Red chilli powder 1 ½tspn

• Corriander powder 1 tspn

• Turmeric powder ½tspn

• Garam masala powder 1 tspn

• Kasuri methi ½ tspn

• Curd whisked 2 tbspn

• Corriander leaved finely chopped for garnishing.

• Oil 3 tbpsn

• Salt to taste.

• Water as needed.

Method

• Firstly shallow fry the cauliflower and potato separately and keep them aside.

• In a wok heat oil in a medium- low flame and add Clove, Cardamom, cinnamon stick, bay leaf and cumin / jeera. Fry for a minute and add ginger garlic paste.

• Sautè for a about 30 seconds and add onion and fry until it turns brown.

• Now add red chilli powder, corriander powder and Turmeric powder and fry until the raw smell goes of the masala.

• Next, Include the tomato puree to it. Cover and cook while you sautè intermittently. Cook until the oil separates from the pan.

• Whisk 2 tablespoon of curd well and add to the onion tomato masala. Mix well, cover and cook for about 5 minutes.

• Now add a cup of water, salt as needed and the shallow fried Cauliflower and potato.

• Cover and cook this until the Cauliflower and potato cooks completely. Add more water if you need a gravy consistency.

• Lastly add garam masala and Kasurimethi and sautè without breaking the vegetables.

• Switch off the stove and garnish with fresh Corriander leaves.

Tastes great with Roti or Rice.