Sunflame-Aloo Gobhi

Aloo Gobhi

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 medium sized gobi/cauliflower - gives approx 2.5 to 3 cups chopped medium cauliflower florets

2 medium sized aloo/potatoes - gives approx 2 to 2.5 cups diced potatoes

1 medium to large onion, finely chopped

2 large ripe red tomatoes, gives approx 2 to 2.5 cups finely chopped tomatoes

15 whole cashews, soak in hot water for 20-30 mins

2 tbsp cream

1 inch ginger + 3-4 garlic cloves crushed to a paste in a mortar-pestle, approx 1 to 1.25 tsp ginger garlic paste

½ tsp kashmiri red chili powder or deghi mirch or ¼ tsp red chili powder (adjust as per the heat in the red chili powder)

¼ tsp turmeric powder/haldi

¾ tsp coriander powder/dhania powder

¼ to ½ tsp garam masala or tandoori masala powder

½ tsp crushed kasuri methi/dry fenugreek leaves

1 tbsp butter + 1 tbsp oil

2 cups water or veg stock

salt to taste

whole spices/garam masala

1 inch cinnamon

1 bay leaf

2-3 green cardamoms

2-3 cloves

1 black cardamom

1 single strand of mace

INSTRUCTIONS

• First soak the cashews in warm water for 30 minutes. Then drain and blend them to a smooth paste with about 2 tbsp water in a grinder or blender.
• Rinse and peel the potatoes and then dice them. Chop the onions and tomatoes finely.
•  Chop the gobi/cauliflower into medium sized florets. Rinse the florets well in water.
•  Heat enough water with salt for the florets to be immersed in, on stove top or in the microwave.
• Add the rinsed florets and keep them immersed in the hot water for 15-20 mins. This is to get rid of the insects or worms that might be in the cauliflower.
• Then drain the gobi/cauliflower and rinse once again with fresh water.
• Heat the butter and oil in a pan and add all the whole spices or garam masala listed above. Sauté till the spices become fragrant.
• Then add the chopped onions and sauté till they become golden.
•  Add the ginger-garlic paste. Stir and sauté till the raw aroma of the garlic-ginger goes away.
• Add the chopped tomatoes and sauté till the tomatoes become soft and pulpy. This takes about 5-7 minutes on a low to medium flame.
•  Add the cashew paste and the entire spice powders one by one - turmeric powder, red chilli powder and coriander powder.
• Stir and sauté till you see fat coming from the sides of the masala paste.
• The masala paste will start getting together and you will clearly see the fat leaving the sides. This process takes about 8-10 minutes on a low to medium flame.
• Keep stirring often so that the masala does not stick to the pan.
• Add the cauliflower and the potatoes. Stir well. Then pour water and season with salt.
• Cover and cook the curry till the veggies are done but not falling apart. Stir for a few times when the veggies are simmering.
• If the gravy/sauce thickens too much then just add a little water and simmer for a couple of minutes.
•  Lastly add the garam masala powder, crushed kasuri methi and cream.
• Stir and simmer aloo gobi curry for half a minute without the lid. You can garnish the aloo gobi with chopped coriander leaves if you prefer.
• Serve the restaurant style aloo gobi curry hot dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with rotis, naan or phulkas or steamed basmati or jeera rice.
  
  Source: Veg Recipes of India
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• rice.