Aloo Gobi

• Potato Medium - 3 (300g)
• Cauliflower small - 1 ( 300g)
• Onion - 2 medium
• Tomato - 4
• Tomato puree - 1 tsp
• Oil - 4 tblsp + 2 tsp for the end
• Water - as required
• salt - to taste
• Coriander leaves chopped - 1 tsp heaped

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 and 1/2 tsp heaped
• Garam Masala - 1 tsp
• Ginger-Garlic paste - 1 and 1/ 2 tsp heaped
• Coriander powder - 1 tsp heaped

1. Cut cauliflower into florets, add hot water to it and leave for 5 minutes before draining.
2. Chop the onion and tomatoes.
3. Heat a pan and add 2 tblsp of oil.
4. Add potatoes. Fry them them in the above pan until they change colour. That should take about 4-5 minutes. Remove them from the pan with the slotted spoon and keep aside.
5. Add cauliflower florets and saute them and remove them with the slotted spoon and keep aside.
6. Add rest of the oil and chopped onion; fry for about 7-8 minutes or until they become translucent.
7. Add Ginger-Garlic paste and fry for about a minute.
8. Add tomatoes and all the spice powders; fry for about 4-5 minutes or until the oil comes out.
9. Add the fried potatoes and cauliflower and fry them in the masala for about about 5 minutes.
10. Add about 200ml of water and 2 teaspoon of oil;Once the masala starts to boil, reduce the heat to low, cover and cook on a low heat until the potatoes are soft. Add more water if needed.
11. Garnish with coriander leaves.

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