Aloo Gobi Masala

Initial Preparation:

1. Keep cauliflower florets in hot water for about 15-20 minutes; Drain and set aside.
2. Soak cashew-nuts in ½ cup of warm water for 10 minutes. Then make it into a fine paste. Set aside.

Curry Preparation:

1. Heat oil in a pan, add in the chopped onions and saute till soft and light brown in color.
2. Add the chopped ginger, garlic and saute until the raw smell disappears.
3. Add in the chopped tomatoes and saute until the tomatoes are mashed well.
4. Add in the turmeric powder, coriander powder, red chilli powder and saute for 2-3 minutes on low heat. Remove from heat and let it cool.
5. Once cooled, grind the mixture along with little water and make a fine paste.
6. Add the prepared masala paste in the same pan, add enough water to cook the potatoes, salt and mix well.
7. Add in the diced potatoes, garam masala, cumin powder and mix well. Cover and cook till the potatoes are half cooked on low heat.
8. Now add in the blanched cauliflower florets, mix well and cook till the veggies are cooked well and the gravy is slightly thick.
9. Now add in the cashew-nut paste, kasuri methi and mix well. Cook for another 2 minutes on low heat. Adjust salt.
10. Remove from heat, sprinkle chopped coriander leaves and serve hot.