Aloo Gobi Curry - Restaurant Style

Aloo Gobi Curry - Restaurant Style is a rich and creamy curry made with butter, tomatoes, cashews and cream. 

The dish goes well with naan, roti or parathas. 

I used light cream as the cashews gives a creamy texture. You can use heavy cream if you want the dish to be very rich. 

Preparation Time: 15 minutes 

Cook Time: 45 minutes 

Serves : 4-5

Inspired from: Vegrecipesofindia

Ingredients: 

Gobi/Cauliflower: 1 medium broken into bite size florets

Potatoes: 2 medium diced

Onion: 1 large chopped 

Tomatoes: 2 medium chopped 

Ginger garlic paste: 1 tablespoon 

Turmeric: 1/2 teaspoon 

Kashmiri red chili powder: 1/2 teaspoon 

Coriander powder: 1 teaspoon 

Garam masala: 1/2 teaspoon 

Kasoori methi/dry fenugreek leaves: 1/2 teaspoon 

Light cream: 3 tablespoons 

Water : 2 cups

Salt to taste 

Butter: 2 tablespoons 

For Tempering:

Cinnamon: 1" stick 

Bay leaf: 1

Green cardamom: 3

Cloves: 4

Mace: 1 strand

To soak and make a paste:

Cashews: 15-20

Method:

Soak the cashews for 20 minutes. Drain and blend into a smooth paste by adding 2-3 tablespoons of water.

Heat water, add cauliflower florets and bring it to a boil for 3 minutes. Drain and keep aside.

Heat butter in a pan, add ingredients listed under for tempering and fry for 1 minute. 

Add onions and sauté them till they are golden. Add ginger garlic paste and fry for 1 minute.

Add tomatoes and cook until they turn mushy.

Add cashew paste, chill powder, turmeric and coriander powder, mix well and sauté on low heat for 7-8 minutes. Make sure to stir in between.

Add aloo and Gobi, mix well and add water and salt. Cook on low to medium heat for 30 minutes close lid. Stir couple of times in between.

Add crushed kasoori methi, garam masala and cream, mix well and cook on low heat for 1 minute. 

Turn off the stove and serve hot with roti, paratha, naan or rice.