Aloo Gobi (Potato with Cauliflower)
Description
Servings 6-8
Prep time: 25-30 mins.
Boil ingredients numbered 1- 6 in 2 cups of water for 6-8 mins. Let them cool down for few minutes. Grind these contents into puree with 3 cups of water.
Simultaneously, in a separate vessel boil potatoes for 10 mins, then add cauliflower to the boiling potatoes. Let them boil together for 5 mins.
In a sauce pan, dry roast jeera/cumin for 1 min, add ginger garlic paste – let it cook for 30 sec. Add the tomato puree (made above), mix them well. Add 1 teaspoon deggi chili powder, jeera/cumin powder, sugar, coriander powder – mix them well. Cover with lid and cook for 3 mins. Add salt, boiled potatoes and cauliflower. Cover and cook for 5 mins. Add garam masala and coriander leaves. Stir well and transfer the contents it to serving dish.
Aloo Gobi is best served with rice or Roti.
Ingredients
For Tomato Puree
1 pound (450 grams or 8 medium) tomatoes
30 grams (1 ounce) cashews
1 teaspoon deggi chili powder or paprika
1 clove
4 elaichi (cardamom pods)
1/2 teaspoon kasuri methi (dried fenugreek leaves)
Remaining Ingredients
1/4 teaspoon jeera (cumin)
3 medium-sized potatoes, peeled and cut into 1/2-inch cubes
1 whole cauliflower, washed and cut into 1-inch florets
1/2 teaspoon ginger garlic paste
1 teaspoon deggi chili powder or paprika
1/2 teaspoon brown sugar
1/2 teaspoon cumin (jeera) powder
1/2 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon garam masala
2 teaspoons chopped coriander leaves