अगर आलू गोभी पेस्ट बनती है तो ये 1 गलती बंद करो 😳

Ingredients

• 500 g Cauliflower (cut into medium florets)
• 3 medium Potatoes (peeled and cut into cubes)
• 2 tsp Vegetable Oil (for initial frying)
• 1 tbsp Ghee (adds richness to tempering)
• 1 tsp Cumin Seeds
• 1 Bay Leaf
• 3 Cloves
• 1 large Cardamom Pod
• 1 large Onion (finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 Green Chilies (slit lengthwise)
• 1 cup Tomato Puree (about 3 medium tomatoes blended)
• 0.5 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1.5 tsp Red Chili Powder (adjust to heat preference)
• to taste Salt
• 4 tbsp Plain Yogurt (whisked until smooth)
• 2 tbsp Cashew Paste (or smooth peanut paste)
• 1.25 cup Warm Water
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 1 tsp Garam Masala
• 1 tbsp Ghee or Heavy Cream (for finishing; use ghee for authentic flavor)

Instructions

1. Prepare Cauliflower

   Cut 500 g cauliflower into medium florets. Soak the florets in hot water with a pinch of salt for 5–7 minutes, then drain.

   Time: PT7M

2. Cube Potatoes

   Peel and cut 3 medium potatoes into bite‑size cubes.

   Time: PT5M

3. Fry Potatoes

   Heat 2 tsp vegetable oil in the kadhai over medium heat. Add the potato cubes and fry until golden brown, about 5–6 minutes. Remove with a slotted spoon and set aside.

   Time: PT6M

   Temperature: Medium

4. Fry Cauliflower

   In the same oil, add the soaked cauliflower florets. Stir‑fry until they turn light golden, about 4–5 minutes. Remove and set aside with the potatoes.

   Time: PT5M

   Temperature: Medium

5. Temper Spices

   Add a little more oil and 1 tbsp ghee to the kadhai. Add 1 tsp cumin seeds, 1 bay leaf, 3 cloves, and 1 large cardamom pod. Sauté until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: Medium

6. Brown Onions

   Add the finely chopped onion. Cook, stirring occasionally, until deep golden brown, about 7–8 minutes.

   Time: PT8M

   Temperature: Medium

7. Add Aromatics

   Stir in 1.5 tbsp ginger‑garlic paste and the slit green chilies. Cook for 2 minutes until the raw smell disappears.

   Time: PT2M

   Temperature: Medium

8. Create Tomato Base

   Add 1 cup tomato puree, 0.5 tsp turmeric, 2 tsp coriander powder, 1.5 tsp red chili powder, and salt. Fry the mixture, stirring constantly, for 5 minutes until oil separates from the masala.

   Time: PT5M

   Temperature: Medium

9. Incorporate Yogurt

   Reduce heat to low. Slowly whisk in 4 tbsp whisked yogurt, stirring continuously to avoid curdling. Cook for 5 minutes.

   Time: PT5M

   Temperature: Low

10. Add Nut Paste

    Stir in 2 tbsp cashew (or peanut) paste and cook for 3 minutes, allowing the gravy to thicken and gain shine.

    Time: PT3M

    Temperature: Low

11. Simmer with Water & Kasuri Methi

    Pour in 1.25 cup warm water and sprinkle 1 tsp crushed kasuri methi. Bring to a gentle boil, then simmer on low for 5 minutes.

    Time: PT5M

    Temperature: Low

12. Combine Fried Veggies

    Gently fold the fried potatoes and cauliflower into the gravy. Cover and cook on low for 10 minutes until the vegetables are tender but still hold their shape.

    Time: PT10M

    Temperature: Low

13. Finish with Garam Masala & Cream

    Sprinkle 1 tsp garam masala and add 1 tbsp ghee or cream. Turn off the heat, keep the lid on, and let the dish rest for 5 minutes so the flavors meld.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g