Aloo Gobi Recipe (Potato Cauliflower Curry)

Cut 1 medium sized cauliflower into small florets. Soak in warm water along with rock salt for few minutes - this is to get rid of worms if any.

Rinse it well, drain and set aside. I have used 1 medium sized cauliflower along with 2 medium sized potatoes. Both should be evenly sized so that cooking will be even.

Heat 1 tablespoon oil - add cauliflower and potato. Saute for few minutes first.

Cook covered until it turns soft.

Check if it is cooked. If should be soft but not mushy. Transfer to a bowl and set aside.

Heat 1 tablespoon oil - add 1 small bayleaf, 2 cloves, 1 cardamom and one 1 inch cinnamon and 1/2 teaspoon cumin seeds. Let it splutter then give a quick saute.

Add 1 big sized onion finely chopped saute until golden brown then add 1 and 1/2 teaspoon ginger garlic paste.

Add 1 cup tomato puree. I used 2 medium sized tomatoes blend into a puree.

Saute until raw smell leaves then add 1 tablespoon besan flour, 1 tablespoon red chilli powder, 1/4 teaspoon cumin powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder and 1/2 teaspoon garam masala powder.

Give a quick saute.

Add around 2 cups hot water.

Give a quick mix. Cook covered until oil separates.

Add 1/4 cup beaten curd. Give a quick mix.

Add cooked cauliflower and potato.

Mix well and simmer for few minutes.

Finally garnish with 1 teaspoon kasoori methi, 1 tablespoon coriander leaves, mix well and switch off.

Enjoy hot with rice or roti.