Gobi Aloo Dahiwala

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

• 1-pound potatoes, boiled
• 1-pound cauliflower
• 1 cup beaten yoghurt
• 2 tbsp oil
• 1 tbsp each chopped ginger and green chili
• 1 tsp cumin seeds
• 10 cloves
• 5 bay leaves
• ½ tsp asafetida (hing)
• ½ tsp turmeric
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1 cup boiled water
• 1 tsp garam masala powder

Garnish:
2 tbsp chopped cilantro

Method:

Take boiled potatoes, cauliflower and cut them into cubes and florets.

Heat oil, add cloves, cumin, bay leaf, chopped ginger and green chili, asafetida, turmeric, red chili powder, and coriander powder. Mix and fry for a minute.

Then add beaten yoghurt and mix well.

Add the potatoes, cauliflower and stir.

Add salt, boiling water according to the desired consistency.

Boil and cook on low till cauliflower is cooked and semi crunchy.

Finish seasoning with the garam masala powder.

Garnish with chopped cilantro before serving.

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