Charishma's Masala Gobhi Aloo Sabzi

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 medium potatoes, cut into 1/2 inch cubes and boiled until tender
• 1 medium cauliflower, cut into florets
• 1 teaspoon cumin seed (jeera)
• 1/4 teaspoon methi seeds (fenugreek seeds)
• 1/2 teaspoon fennel seed (saunf)
• 1/2 inch piece fresh ginger
• 2 medium green chilies, washed, ends trimmed and chopped
• 1 cup yoghurt, beaten
• 6 small tomatoes, paste of
• 2 teaspoons garam masala powder
• salt
• 1 pinch chat masala
• 1/4 teaspoon turmeric powder (haldi)
• 1 teaspoon coriander powder (dhania powder)
• 1/8 teaspoon black pepper (kali mirchi powder)
• 1/2 teaspoon red chili powder
• 11 fresh curry leaves, washed and torn
• 1 tablespoon ricella refined sunflower oil
• 3 tablespoons fresh coriander leaves (to garnish) or 3 tablespoons cilantro, washed and finely chopped (to garnish)

Recipe

• 1 heat oil in a skillet.
• 2 once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
• 3 allow to sizzle.
• 4 once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
• 5 add chopped ginger and green chillies.
• 6 continue to stir-fry until the raw smell of ginger is gone.
• 7 fold in the cauliflower florets.
• 8 add the masala powders and toss to coat the florets in the same.
• 9 stir in the tomato paste and salt.
• 10 cover and cook for 10 minutes until the cauliflower florets become tender.
• 11 uncover and toss in the boiled and drained potatoes.
• 12 remove from flame.
• 13 stir in the beaten yoghurt.
• 14 garnish with corriander leaves or cilantro and serve hot with rotis or varsha's paneer fried rice.
• 15 enjoy!