GOBI ALOO GRAVY

GOBI ALOO GRAVY RECIPE:

Ingredients:

Cauliflower – 1, medium size, break into flowerettes
Potatoes – 3, large size, scrapped off the skins and cut into cubes
Onions – 2, large size, finely chopped
Garlic – 3 beads, finely sliced
Tomato – 1, large size, firm, fully ripe, sliced
Red chilli powder – 1 teaspoonCoriander powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Cummin seeds powder – ½ teaspoon
Fenugreek seeds powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Garam masala - 1/2 teaspoon
Salt – 1-1/2 teaspoons
Coconut – one quarter piece, ground to a smooth paste with khus-khus
Khus-khus – 1 teaspoon
Cloves – 2
Cinnamon – 2 one-inch long sticks
Oil or ghee – 2 tablespoons
Coriander leaves – a bunch, finely chopped
Tamarind extract – 1 tablespoon

Method: 

1. Heat a flat-bottomed vessel and pour in the oil into it. Keep aside 1 tablespoon of onions. When the oil becomes smoking hot, add the remaining onions and garlic in it and saute till the onion edges turn brown here and there.
2. Now add the cauliflower and potatoes, stir once thoroughly, cover with a lid, and cook over moderate heat for 3 minutes.
3. Add all the spice powders and salt at this time and saute for a minute.
4. Add 2-3 cupfuls of water to just cover the vegetables, close with a lid, and cook over moderate heat till the vegetables are cooked and tender.
5. Now add the tamarind extract and cook for another 3 minutes.
6. Add the coconut and khus-khus paste diluted in a cupful of water. Adjust the thickness of the sauce accordingly while adding water at this time. Simmer and cook for 2 mintues or until the raw smell of the coconut goes away.
7. Add the tomatoes, simmer for another 10 minutes, and remove from heat. Stir in the coriander leaves.
8. Heat a small frying pan and pour in one tablespoon oil. When the oil becomes very hot, put in the cloves, cinnamon, and then the remaining onions.
9. When the onions turn brown here and there pour a spoonful of sauce over it and return to the sauce immediately.
10. Stir once thoroughly and cover with a lid. Serve hot with rice or chappaties. Enjoy!