Aloo Gobi

Aloo Gobi – a vegetarian classic in the North Indian cuisine. This is a semidry gravy and is prepared by cooking the the potatoes and cauliflower along with onions, tomatoes and few spices. The addition of spices – turmeric powder, coriander powder, kashmiri chilli powder and garam masala brings out the best of aroma and flavour apart from the enchanting yellow colour it imparts to the dish. This delicious semidry gravy pairs well with all the Indian flatbreads, parathas, jeera rice or pulav rice.

Ingredients:

Potato	3 medium size
Cauliflower florets	1 to 1 1/2 cup
Onion (medium size)	3
Tomato (medium size)	2
Green chilli (optional)	1
Ginger	small piece
Garlic	6 cloves
Turmeric	1 teaspoon
Coriander powder	2 teaspoon
Kashmiri chilli powder	1 to 1 1/2 teaspoon
Garam masala powder	1/2 teaspoon
Cashews	10 to 12
Kastoori methi leaves (optional)	1 to 2 teaspoon
Salt	to taste
Oil	2 to 3 tablespoon
Coriander leaves	to garnish

Instructions:

• Wash and peel the skin of the potatoes. Dice the potatoes into cube size pieces. In a pan, add enough water so that potatoes are well immersed. Add turmeric powder. Boil the potatoes until it is three-forth cooked. The potatoes should be tender but should not be mushy.
• Wash the cauliflower florets and boil them in water along with 1/4 teaspoon of salt and cook them for about 3 to 5 minutes until it is slightly tender. Do not overcook the cauliflower florets.
• Soak the cashews in warm water for about half an hour. After half an hour, drain the water and grind it to a smooth paste using little water. Keep this aside. (To save time, you can add warm water to the cashews and microwave for 2 or more minutes. Drain the water and grind it to a paste).
• Finely chop the onions and tomatoes. Slit the green chilli. Finely chop the ginger and garlic and mash it using mortar and pestle.
• In a wide mouthed pan, add 2 to 3 tablespoon oil, add finely chopped onions. Sauté the onions until they are transparent. Add ginger garlic paste and slit green chilli. Sauté for few seconds.
• Add finely chopped tomatoes, and stir the contents well. Close the pan with a lid and cook until the oil separates out and the tomatoes are soft and mushy.
• Now add the already boiled potatoes and cauliflower florets. Add salt. Stir the contents.

• Add turmeric powder, coriander powder, kashmiri chilli powder and garam masala. Keep the flame low while adding all the masala powders. Sauté for few seconds until the raw smell of the masala powder goes away. At this stage, taste and adjust the spice level.
• Add about 2 cups of water. Stir the contents every now and then. Close the pan with a lid and cook for about 5 to 8 minutes.
• Remove the lid and add the already prepared cashew paste. Sprinkle the crushed kastoori methi leaves. Mix well and cook for about 1 to 2 minutes.
• Garnish with coriander leaves.

Notes:

• If you are using regular chilli powder instead of kashmiri chilli powder, then reduce the amount to adjust the spice level. Kashmiri chilli powder is less spicy than the regular chilli powder.
• While adding kashmiri chilli powder and garam masala powder, add just half of what I have mentioned in the ingredients list. Saute for few seconds and then taste and check the spice level. Add more of the chilli powder and garam masala powder according to your preference.