Ingredients
- 5 tablespoons Oil or Ghee
- 2 Medium Sized Onions (diced)
- 1 tablespoon Dried Fenugreek / Kasuri Methi
- 2 tablespoons Ginger (peeled and roughly chopped)
- 2 tablespoons Garlic (peeled and roughly chopped)
- 2 Cups Potatoes (Aloo) (diced)
- 5 Cups Cauliflower Florets / Phool Gobi
- 4 Small Green Chillies (slit)
- 1/2 Cup Tomato Puree (you can also add 1/2 cup freshly chopped tomatoes)
- Salt (to taste)
- 1 tablespoon Ginger (julienne)
- 2 teaspoons Cumin Seeds (Jeera)
- 1 teaspoon Kashmiri Red Chilli Powder or Deggi Mirch Powder (you can also add any other chili powder)
- 1/2 teaspoon Turmeric Powder / Haldi Powder
- 2 teaspoons Coriander powder (Dhaniya powder)
- 1 teaspoon Garam Masala Powder
- 4 tablespoons Cilantro (for garnish)
- 1/4 Cup Water
Instructions
- Soak cauliflower florets, and diced potatoes in hot water for 10 minutes to remove any worms hidden inside the floret. After 10 minutes, drain them and set aside.
- Heat 3 tablespoons of oil in a pan. Once the oil is hot, add cauliflower florets and diced potatoes.
- Toss well and let them sauté for 5 minutes. Add salt and mix well to coat.
- Cover the pan with a lid and cook on medium heat for 10 minutes or until potatoes and cauliflower are lightly golden and 90% cooked. (Keep stirring occasionally to prevent potatoes from burning.)
- Meanwhile, add onions, garlic, and ginger to a blender along with 3 tablespoons of water. Blend well to make a smooth paste. Keep it aside.
- Heat 2 tablespoons of oil in a pan. Add cumin seeds, bay leaf, black cardamom, cloves, dried red chilies, and star anise. Sauté them for a few seconds or until whole spices are fragrant.
- Next, add kasuri methi and mix well. Let it fry for 1 minute. Add onion, ginger-garlic paste and mix well. Sauté for 5-7 minutes or until onion paste turns golden.
- Now, add tomato puree and mix well. Cook for 5 minutes. Also, add ginger julienne, and sliced green chilies.
- Mix everything well and let it cook for 2 minutes. Add red chili powder, turmeric powder, Kashmiri lal mirch powder, coriander powder, garam masala powder and salt.
- Let them cook for 5 minutes or till the oil start to separating from the sides of the masala. Add 1/4 cup water and mix well. Let it cook for 5 minutes.
- Add sauteed aloo and gobi, and toss well. Add 3-4 tablespoons of water and gently toss again. Cook for 5 more minutes. Turn off the heat and garnish with cilantro leaves.
- Serve hot with roti, paratha, poori, or naan.
Very delicious 😁😁😁🤤🤤 i will try this recipe today 🥰
10q so much deepu,keep cooking and like more veg recipes here.You can substitute button mushrooms for jeera chicken recipe.I cooked it b4 for karam😋👍
Worth trying! 🙂