GOBHI ALOO

Ingredients: 500 gm cauliflower- cut into small pieces
250 gm potatoes- cut lengthwise
1/4 cup clarified butter
1 tsp cumin seeds
1 tbsp ginger- finely sliced
1/4 cup yoghurt
2-3 green chillies- slit
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
1 tbsp coriander powder
salt to taste
1 tbsp chopped coriander leaves-chopped



Method: Parboil the potatoes and set aside.

Heat the clarified butter in a heavy-based pan and add the cumin seeds. When they splutter, add the ginger. When the ginger begins to brown, add the yoghurt, a tbsp at a time, stirring vigorously till the fat separates between each addition.

Add the cauliflower, potatoes and green chillies. Stir-fry the vegetables over high for 2-3 minutes till they get coated with the clarified butter. Then add the chilli powder, turmeric, garam masala, coriander powder and salt. Stir a few more times, till well mixed.

Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times. Serve hot, garnished with chopped coriander leaves.