Aloo Gobi Masala - Restaurant Style

Aloo Gobi Masala is a favourite dish of many people. This recipe is a restaurant style recipe with aloo and gobi cooked in the gravy itself. This makes the aloo gobi masala very tasty. I generally use Kashmiri chilli powder to get the rich red colour. You can serve aloo gobi with rotis, paranthas and even fried rice.

Ingredients:
Cauliflower	– 1 small
Potato	– 2 medium
Big Onion	– 1
Red Chilli powder	– ¾ tsp.
Dhania powder	– ½ tsp.
Turmeric powder	– ¼ tsp.
Garam masala	– ½ tsp.
Curd	– 2 tbsp.
Coriander leaves	– a handful (chopped finely)
For Grinding:
Big Onion	– 1
Tomatoes	– 2
Ginger	– ¼ inch piece
Garlic	– 3
For Seasoning:
Oil	– 2 tsp.
Cinnamon	– a piece
Cloves	– 2
Cumin seeds	– ½ tsp.

Method:

Chop and grind the ingredients given for grinding to a fine paste without adding water and keep aside.
Clean the potaotes and peel the skin and cut into small pieces and keep immersed in water till you need.
Boil 2 to 3 cups of water and add little salt and turmeric powder in it.
Add the chopped cauliflower in it and switch off the stove and close the lid.
Keep covered for 10 minutes and drain the water. This is done to clean the cauliflower from worms if any.
In a pan heat oil and add the items for seasoning and allow jeera to crackle.
Then add onion and fry till slightly browned.
Now add the onion tomato paste along with turmeric powder, red chilli powder, dhania powder and garam masala powders with required salt.
Mix well and fry for few minutes until raw smell goes.
Now add the aloo and gobi and 1 cup of water.
Cook the vegetables by keeping covered till it becomes soft.
In the mean time, beat the curd well and keep it ready.
Once the vegetables turn soft and gravy has blended well , boil till oil separates in medium flame.
When the oil starts to separate, add curd and mix well.
Then add coriander leaves and switch off the stove.
You can serve aloo gobi masala with roti, paranthas, poori and fried rice.