Name: Aloo Gobi Ghassi recipe by Gulati's Spice Market at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Potatoes 2 Large (cut into 4 pieces); Cauliflower 12 kg (large florets); Freshly grated coconut 2 cups; Onions 2 (chopped); Dry red chillies 5; Coriander Seeds 2 tbsp; Mustard Seeds 1 tsp; Fenugreek Seeds 12 tsp; Cumin Seeds 1 tsp; Cinnamon 1 stick; Turmeric 1 tsp; Peppercorns 4 to 5; Clove 2 pc; Tamarind Paste 1 tbsp; Ginger Paste 2 tsp; Garlic Paste 2 tsp; Oil as much as required

Ingredients Serving: 4

Potatoes 2 Large (cut into 4 pieces)
Cauliflower 12 kg (large florets)
Freshly grated coconut 2 cups
Onions 2 (chopped)
Dry red chillies 5
Coriander Seeds 2 tbsp
Mustard Seeds 1 tsp
Fenugreek Seeds 12 tsp
Cumin Seeds 1 tsp
Cinnamon 1 stick
Turmeric 1 tsp
Peppercorns 4 to 5
Clove 2 pc
Tamarind Paste 1 tbsp
Ginger Paste 2 tsp
Garlic Paste 2 tsp
Oil as much as required

Instructions

Express coconut milk from 1 1?2 cups of coconut added with 2 cups of warm water.
In a pan, heat oil and sauté rest of the chopped coconut and set aside. Sautee half the onions separately and keep aside. Heat another tbsp of oil and sauté all the whole spices one by one for a few minutes.
Grind the roasted spices, coconut, onions into a paste. Add salt, turmeric, tamarind, 1?2 cup water and make a smooth paste.
In a saucepan, heat 3 tbsp oil and sauté ginger-garlic paste. Add the remaining chopped onions and cook till translucent.
Add the paste and cook for a few minutes. Add about 1 cup of water, salt and potatoes and cover and cook for about 10 minutes till the potato is almost done. Add cauliflower florets and fresh coconut milk.
Simmer for a few minutes till the cauliflower is done. Serve hot with steamed rice orparothas.

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