Aloo gobi masala

Ingredients:

·         2 cups of cut cauliflower (cut into small florets)

·         2 medium potatoes (cubed into bite sized pieces)

·         1 medium tomato (finely chopped)

·         1 teaspoon ginger & garlic paste

·         1 teaspoons coriander powder (dhania)

·         1/4 teaspoon turmeric (haldi)

·         1/4 teaspoon  red chilly powder ( lal mirch)

·         2 tablespoon kitchen king

·         3 tablespoons water

·         3 tablespoons oil

·         1/2 teaspoon cumin seeds (jeera)

·         2 green chilies, sliced in long pieces

·         2 bay leaves

·         1 teaspoon salt (to taste)

·         2 tablespoons of chopped cilantro (green coriander)

·         1/4 cup water as needed

Method:

Heat Oil and fry gobi with salt and keep aside.

Similarly fry aloo with salt and keep aside.

Heat vegetable oil in a large saucepan.

Add cumin seeds to the oil when it splutters add green chilies, bay leaves and the chopped onion.

Stir together and cook until onions become creamy, golden, and translucent.

Add salt and ginger garlic paste.

In a small bowl, mix the coriander powder, black pepper, turmeric, red chilly powder, kitchen king  and 3 tablespoons of water to make a paste.

Next, add the spice paste and stir for a minute until spices start leaving the oil.

Add chopped tomatoes into spice mixture and cook till tomatoes is mashed into masala mix.

Add cauliflower, potatoes and mix well.

Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.

Add a teaspoons of Garam Masala and stir.

Sprinkle chopped coriander leaves on top of the curry.

Turn off the heat, cover, and leave for as long as possible before serving