Tuesday, 17 December 2019



1 head cauliflower/Gobhi (approx.1/2 kg)
2-3 potatoes
1 onion finely chopped
2 tomatoes pured
1 inch ginger grated
5-6 cloves of garlic minced
1-2 green chilies chopped
1/2 tsp turmeric powder
1/2 tsp degi mirch
1 tsp dhania powder
1 tsp garam masala or sabzi masala
1 tsp kasuri methi
1 tbsp curd
1 tbsp cream (optional)
2 tsp ketchup
1 tsp cumin seeds
a pinch of hing (asafoetida)
salt to taste
2 tbsp oil+ for deep frying


  1. Cut the cauliflower(gobhi) into flowerets and put then into boiling hot water. Let it be in the water for 3-5 minutes then drain out excess water and wash the cauliflower thoroughly with some cold water.
  2. Pat dry it with the help of a kitchen towel.
  3. Wash, peal and cut the potatoes into 1" cubes. Pat dry them as well.
  4. Heat some oil in a wok(kadahi) and deep fry potatoes on high heat.
  5. Drain out the potatoes and keep them on an absorbent paper.
  6. Now deep fry the Gobhi and drain it out as well on the absorbent paper.
  7. Take 2 tbsp oil in a wok and add hing and cumin seeds to it .
  8. When the cumin seeds crackle add chopped onion ,garlic, green chilies and let it cook till the onions become brown in color.
  9. Now add all the spices and tomato puree to it , let the pure reduce then add curd and cook till the oil separates.
  10. Now add deep fried aalu and gobhi to the cooked masala and mix well.
  11. If required add some water and cover it with a lid. Let it cook on low flame till it becomes soft stirring in between so that it does not stick to the wok.
  12. Add cream and ketchup and mix well.
  13. Cook further for 2 minutes and add chopped coriander leaves to it.
  14. Serve hot with roti,paratha or naan along with dal or curd.  

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