Dum Aloo Gobi – Dum Alu Gobi Recipe – Potato Cauliflower Gravy Recipe

Potatoes and Cauliflower cooked with spices and Tomatoes.  It is delicious and our all time favorite.  Serve it with Phulka for dinner and with Bread and raw Onions slices for breakfast.

Time Required: 40 Minutes
Serves: 6

Ingredients:
6  Aloo/Potatoes
2 big Tomatoes
3 Cups Cauliflower florets
4tbsp Ghee/Clarified Butter or Oil
A bunch of Coriander Leaves, Chopped finely
Oil for Deep-Frying (Optional)
2tsp Sugar
Salt to taste

For the Masala:
8 Green Chilies
1tsp Saunf/Aniseeds
10 Cashew nuts
½ tsp Turmeric Powder
1tsp Dhania/Coriander Seeds
1tsp Garam Masala Powder
1½ Cups Milk
1tsp Jeera/Cumin Seeds
6 Cloves Garlic, Peeled
2 Onion, Diced

Method:
Boil Potatoes, peel and cut each one into 4 to 5 pieces.   Mash 2 or 3 pieces of boiled Potatoes and keep it aside.  Grind the ingredients for the masala to a paste. Steam Cauliflower florets for 4 minutes or deep-fry the florets.

Heat Ghee/Oil in a kadai/pan and add the masala paste and stir-fry until the moisture evaporates.  Add Tomatoes and stir for a minute.  Add Potatoes and steamed/fried Cauliflower, Mashed Potato, Salt and Sugar.  Mix well.  Add 3 cups of water, cover and cook for 3 to 5 minutes  If the gravy is too thick add more water and cook for another minute.

Remove to a serving dish.

Garnish with Coriander leaves.  Serve hot with Phulka or Bread.

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