Aloo-gobi masala / potato - cauliflower gravy

Ingredients

• Cauliflower - 1 Cup
• Potato - 2
• Tomato - 3
• Bell Pepper - 1 Small sized
• Ginger - 1 tsp
• Green Chillies - 2
• Mint - A handful
• Cashewnuts - 3
• Milk - 3/4 Cup
• Yogurt - 1 tbs
• Coriander Powder - 1 tsp
• Garam Masala - 1 tsp
• Red Chilly Powder - 3/4 tsp or adjust to your taste
• Fennel seeds - 1/2 tsp
• Cumin Seeds - 1/2 Tsp
• Salt - Needed Qty
• Oil - 1.5 tbs

You may like

Cauliflower rice as tabbouleh

Preparation

• Heat a little oil. Fry mint leaves and keep aside.
• Again in the same pan, heat another teaspoon of oil. Add chopped tomatoes and cashew. Saute for few minutes. Remove from stove. Let it cool down. Grind and keep aside.
• Meanwhile, half-cook cauliflower and potatoes in a microwave or on stove top.
• Now, add the remaining oil in a pan. Add cumin and fennel seeds. Fry for a minute.
• Add grated ginger, chopped green chilles and bell pepper. Saute for few minutes.
• Add half-cooked cauliflower and potatoes. Saute them well. Add coriander powder, garam masala, red chilly powder and salt. Mix them well with the contents already in the pan.
• Keep sauting for few minutes. Add ground tomatoes and cashew mixture to the pan. Let them cook for few minutes.
• Medium the flame and then add milk and let the vegetable cook on this creamy mixture.
• Switch off the stove. Stir-in the yogurt. Garnish with mint.