Aloo Gobhi Curry (Potato and Cauliflower)

Serving Size 4

Ingredients:

1.5 cups of chopped gobhi (cauliflower)

1.5 cups of diced aloo (potato)

3 tbsp oil

1 tsp cumin

Pinch of asafetida

1 bay leaf

1 black cardamom (optional)

2 green cardamom

2 cloves

½ tsp turmeric powder

1 tbsp coriander powder

½ tsp red chili powder

½ tsp garam masala powder

2 cups of water for cooking

1 tsp kasoori methi (dry fenugreek leaves), crushed

¼ cup coriander leaves for garnishing

Grind to paste:

1 large onion chopped

1 large tomato chopped

½ inch ginger

2 to 3 small to medium garlic cloves

Directions:

Remove the gobhi/cauliflower florets. Wash them in running water. Peel and dice the potatoes. Heat oil in a pan, add cumin, asafetida, bay leaves, black cardamom, green cardamom, cloves. Add the paste to the pan. Let it cook for a couple of minutes, then add all the spices – turmeric, red chili, coriander, garam masala. Fry till the oil leaves the side of the pan. Add the chopped cauliflower and potatoes, mix it well. Add salt, and a little water, cover and cook till it is half cooked. Add the remaining water and let it simmer until cooked. Add the crushed kasoori methi (fenugreek) leaves and let it simmer for a minute. Now mix the cilantro leaves and turn off the heat. Serve with Naan, roti, or rice.