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
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
Cinnamon: 1" stick
Bay leaf: 1
Green cardamom: 3
Mace: 1 strand
To soak and make a paste:
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.
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