Aloo Gobi In Rich Mughlai Gravy

This tasty side dish and can be served hot with rotis, puris and ghee rice.

Serves : 2

Preparation time : 30-45 minutes.

Ingredients :

• Cauliflower – 1 medium sized
• Potato – 150 grams
• Onions – 2
• Tomato – 2
• Chilli powder – 1 tea spoon
• Dhania powder- 1 tea spoon
• Ginger garlic paste – 1 tea spoon
• Badam Nuts – 2
• Cashew Nuts -2
• Grated coconut – 1 table spoon
• Oil – 7 tea spoons
• Salt – to taste
• Kasoori methi – a pinch

Method

1. Cut the cauliflower into small florets and wash them with lukewarm water .
2. Peel the potatoes and dice them into small cubes and pressure cook them.(Add the required salt ).
3. Chop the onions finely.
4. Cut the tomatoes into small pieces.
5. Now heat 2 tea spoons of oil in a kadai and add the cauliflower florets, add salt to it, sprinkle water, cover it with a lid and cook.
6. After it is done, keep it aside.
7. Now heat 3 tea spoons of oil and roast the onions and tomatoes till the raw smell goes.
8. Add badam, cashew nuts , chilli powder,ginger garlic paste, dhania powder, salt to it.
9. Before removing it from fire add the grated coconut.
10. Remove from fire and allow to cool.
11. Grind the roasted ingredients into a smooth paste, by adding a little water
12. Now heat 2 teaspoons of oil in a kadai, add the ground paste, cooked potatoes and cauliflower and simmer for 2 minutes.
13. Garnish this gravy with a pinch of kasoori methi.

Transfer it to a serving bowl. Serve hot.

Variation :

You can use ghee instead of oil.

We can omit potatoes.

This gravy can also be done with capsicum and potato combination.

Advertisement