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.
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