Dhaba Style Aloo Gobi bonus

Ingredients

• 2 medium Cauliflower, cut into medium florets
• Salt to taste
• 2-3 cup Water
• 2 inch Ginger (peeled & roughly sliced)
• 1 no. Green chili (less spicy & roughly chopped)
• 1 tbsp Tender Coriander stems with roots, roughly chopped
• 1 cup Curd, beaten, curd (yogurt)
• 2-3 heaped tbsp Mustard oil
• 1 tsp Cumin seeds
• Prepared paste
• ½ tsp Turmeric powder
• 1 heaped tsp Coriander powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• 4-5 medium Potatoes (peeled & roughly diced)
• ¼ cup Water
• 2 medium Cauliflower, cut into medium florets
• Salt to taste
• 1-2 tsp Lemon juice
• 1 inch Ginger (peeled & julienned)
• 2 no. Green chillies (less spicy & cut into diagonally)
• 2 tbsp fresh Coriander leaves, chopped
• ½ tbsp Ghee
• Prepared sabji, prepared vegetables
• ¼ cup Water
• 1 inch Ginger (peeled & julienned)
• 1 no. Green chillies (less spicy & cut into diagonally)
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add cauliflower, salt to taste, water and mix it well.
2. Keep it aside to soak for a while.
3. Strain the cauliflower and transfer it into the tray or bowl.
4. Keep it aside for further use.
5. In a bowl, add ginger, green chili, tender coriander stems and curd.
6. Transfer it to a mixer grinder jar and grind it into a smooth paste.
7. Keep it aside for further use.
8. In a kadai, add mustard oil, once it’s smoky hot, add cumin seeds and let it splutter.
9. Add prepared paste, turmeric powder, coriander powder, degi red chili powder, a pinch of asafoetida and cook for a while.
10. Add potatoes, water and cook for 2-3 minutes.
11. Add cauliflower, salt to taste and give it a mix.
12. Cover it with a lid and cook it for 12-15 minutes on medium flames.
13. Finish it with lemon juice, ginger, green chillies, fresh coriander leaves, ghee and toss it gently.
14. Transfer it to a serving dish, garnish it with ginger, green chillies and coriander sprig.
15. Serve hot with roti.
16. In the same kadai or pan, add prepared sabji, water and give it a quick boil.
17. Transfer it to a serving dish, garnish it with ginger, green chillies and coriander sprig.
18. Serve hot with roti.