Aloo Gobi / Potato Cauliflower Gravy

Aloo gobi is a famous india dish that is consumed with flatbread.

This is more popular in the northern part of india. The preparation is pretty simple with the basic indian spices.

I like mine with a creamy twist so i have made it slightly different from the traditional method.

The aromatic indian spices combined with the lovely pair aloo and gobi gives out a great result.

INGREDIENTS

4 medium size potatoes

1 medium size cauliflower

1 large onion

3 tomatoes

1 1/2 tbsp ginger garlic paste

1 tbsp chilli powder

1 tbsp coriander powder

1 tsp garam masala

1 tsp turmeric 

1 tbsp kasuri methi

2 tbsp coconut milk powder or 

1/4 cup coconut cream 

1 tsp cumin seeds

1 tbsp oil

1 tbsp butter

1 tbsp lemon juice (optional) 

Salt to taste 

METHOD 

• Heat the oil in a pan and add the cumin seeds to it. Let it splutter. 

• Add the chopped onions to the pan and cook till soft. 

• Add ginger garlic paste and cook for 2 mins, then add in the chopped tomatoes and cook till mushy. 

• Add all the spices and give it a nice mix, add in the potatoes with 1/2 cup water and mix well. 

• Cover and cook until the potatoes are 3/4th cooked (approx 10-12 mins), add water in between if needed.

• Once the potatoes are soft enough, add in the cauliflower and give it a mix so the spices coat the vegetables.

• Check and adjust salt and water, cover and cook for 5 mins in medium heat. The cauliflower should be intact but cooked.

• Once done crush the kasuri methi and add, mix in the butter if using and give it a stir.

• Add the lemon juice if using.

• Mix the coconut milk powder with 3 tbsp water to make a cream, add it to the gravy and mix well. You can omit this part and have the traditional way. 

• Serve hot with Garlic Roti or phulka.