Thursday, 16 April 2009

Shahi Aloo Gobi

Cauliflower / Gobi: 500 gms
Potato/ Aloo: 1 cup diced
Onions: 2 medium
Tomato: 3 medium
Ginger garlic paste: 2 tbs
Yogurt: 1/4 cup
Turmeric: 1/2 tbs
Red chili powder: 1 tbs
Cumin powder: 1 tbs
Coriander powder: 1 tbs
Garam masala: 1/2 tbs
Cumin seeds: 1/2 tbs
Cashew nut powder: 3 tbs
Coriander for garnish

Wash cut gobi into 1 inch pieces. Wash, peel potato and dice it into 2 cm cubes.
Peel onions and make smooth gravy without adding access water.
Wash dry tomatoes and make smooth gravy without adding any water.

Heat oil to fry gobi and aloo. Once the oil is hot add gobi and fry it on medium flame till gobi is golden brown. Fry aloo till they are cooked and golden brown. Drain it off on a plate with cooking tissue and sprinkle salt lightly.

Heat pan, add 2 tbs of oil. Add cumin seeds once oil is hot when seeds starts to crake add ginger garlic paste and stir for 1 minute but don’t let it turn brown. Add onion gravy and stir it till it turns lightly brown. Add tomato gravy cover it with lid for 5 minutes. Stir occasionally to prevent gravy sticking to the pan. Heat until oil starts leaving gravy. Add turmeric, red chili powder, cumin powder and coriander seed powder. Mix well. After 1 minute add cashew nut powder paste mixed with water and stir well. Add garam masala and salt to taste. After 1 minute add yogurt and stir well. Add more salt if required.

Add fried aloo and gobi to the gravy and mix well. Remove from the flame and let it cook with lid off for 5 minutes. All the flavors of gravy will get absorbed in gobi and aloo.

Garnish with freshly chop coriander and serve hot.

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