Aloo Gobi Masala Like Never Before

By Hebbars Kitchen · 50 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a large wok and fry 15 cauliflower florets until crunchy and golden brown. Set aside.
2. Fry 1 cubed potato until golden brown. Set aside.
3. In the same wok, heat 2 tbsp oil, add the cumin, cinnamon and cloves and sauté until aromatic.
4. Add 1 finely chopped onion and 1 tbsp ginger garlic paste and sauté until golden brown.
5. Add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt. Sauté until aromatic.
6. Add 1 cup tomato cashew paste and cook until the oil separates. (For the paste, blend 2 tomatoes with 10 cashews until smooth.)
7. Add 2 tbsp curd and cook until the oil separates again.
8. Add the fried cauliflower and potato and mix well. Adjust the salt, add water to get the consistency you want, and cook for 10 minutes until the oil separates and the flavours are absorbed.
9. Stir in ½ tsp garam masala, 2 tbsp chopped coriander and 2 tbsp crushed kasuri methi. Serve hot with roti.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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