Aloo Gobi

• firstly remove the gobi/cauliflower florets. wash them in running water.
• then boil 2.5 to 3 cups of water in a pan with salt. close the burner.
• add the gobi/cauliflower florets in the salted warm water and keep covered for 15-20 minutes.
• peel and dice the potatoes.
• make a smooth paste in a blender with the onion, tomato, ginger and garlic. no need to add water while making the paste.
• heat oil in a pan or kadai. add the ground paste and stir.
• be careful as it splutters when you add it to the oil.
• add all the spice powders one by one.
• fry till the oil leaves the sides of the masala paste.
• continue frying till the whole masala, comes together and changes color with oil leaving the sides.
• add the chopped cauliflower and potatoes. stir.
• then add water, salt and stir.
• cover and cook till the potatoes and cauliflower are cooked and tender.
• check a couple of times. if the water dries up too much whilst cooking, then add some more water.
• lastly add crushed kasuri methi and simmer for 1-2 minutes.
• stir in chopped coriander leaves or garnish.

serve aloo gobi hot with rotis, naan or steamed rice or jeera rice.

See http://www.vegrecipesofindia.com/dhaba-style-aloo-gobhi-punjabi-recipe-with-potatoes-and-cauliflower/