Name: Gobi Aaloo Rogan josh (the taste that stays for hours in your mouth) recipe by Manisha Shukla at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: Gobi (cauliflower) florets 2 cups; Aaloo chopped in cubes 1 cup; Curd 2 tbsp; Onion chopped 1; Tomato chopped 1 (big); Zeera (saboot) 1 tsp; Fennel seeds 1 tsp; Fenugreek seeds 1/2 tsp; Grated garlic 1 tsp; Grated ginger 1 tsp; Curry masala 1 tsp; Garam masala 1 tsp; Bay leaves few; Curry patta few; Tomato blanched and pureed 3; Onion for puree 2 (big); Oil 4 tsp; Salt, turmeric, chilli powder to taste

ABOUT Gobi Aaloo Rogan josh (the taste that stays for hours in your mouth) RECIPE

Mom, why don't you make 2 kg when making so tasty. Gobi is one of my most favorite veggie and I try to make it different ways. So presenting this mouthwatering recipe for you all.

Ingredients Serving: 3

Gobi (cauliflower) florets 2 cups
Aaloo chopped in cubes 1 cup
Curd 2 tbsp
Onion chopped 1
Tomato chopped 1 (big)
Zeera (saboot) 1 tsp
Fennel seeds 1 tsp
Fenugreek seeds 1/2 tsp
Grated garlic 1 tsp
Grated ginger 1 tsp
Curry masala 1 tsp
Garam masala 1 tsp
Bay leaves few
Curry patta few
Tomato blanched and pureed 3
Onion for puree 2 (big)
Oil 4 tsp
Salt, turmeric, chilli powder to taste

Instructions

Wash cauliflower florets and potato, apply salt, mix and keep aside.
Chop onion, tomato, keep aside.
Boil onions for puree (chopped) in little water, let it cook and keep aside.
Blend garlic and ginger with very little water added, make paste.
Heat 2 tsp oil in a pan, pan fry cauliflower florets. Transfer in a bowl.
Pan fry chopped potatoes too. Transfer in a bowl.
Add zeera and fenugreek seeds in same oil. Let it crackle. Now add fennel seeds. Saute half minute and add chopped Onion.
Add bay leaves. After 2 minutes add cauliflower and potato. Saute for 5 to 7 minutes.
Add chopped tomatoes, ginger and garlic paste.
Blend boiled onions and add to the pan. Beat the curd and add. Curd gives creamy texture to your dish.
Add all masala mentioned above. Adjust salt.
Now heat 1 tsp oil, add tomato puree, add curry leaves. Cook for 3 to 4 minutes and then add to the gravy.
Cook veggies in gravy for a while. Turn off gas cover it and let the veggies absorb the masala.
Your gobi aloo roganjosh is ready. Serve with garnish of coriander leaves.

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