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.
|1. one pound (450 gms or 8 medium) tomatoes|
|2. 30 grams or 1 ounce of cashews|
|3. One teaspoon deggi chili powder or paprika|
|4. One Clove|
|5. Four Elaichi or Cardamom|
|6. 1/2 teaspoon kasuri methi (or dried Fenugreek leaves)|
|The above six ingredients are for tomato puree|
|1/4 tsp jeera/cumin|
|3 medium sized potatoes, peel and cut into 1/2 inch cubes|
|1 whole cauliflower, wash 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 powder/ jeera powder|
|1/2 teaspoon coriander powder|
|1 teaspoon salt|
|1/2 teaspoon Garam masala|
|2 teaspoons coriander leaves (chopped)|