aloo gobi recipe restaurant style

aloo gobi - a rich cream aloo gobi made restaurant style.

Ingredients
1 medium sized gobi/cauliflower - gives approx 2.5 to 3 cups chopped medium cauliflower florets
2 medium sized aloo/potatoes - gives approx 2 to 2.5 cups diced potatoes
1 medium to large onion, finely chopped
2 large ripe red tomatoes, gives approx 2 to 2.5 cups finely chopped tomatoes
15 whole cashews, soaked in hot water for 20-30 mins
2 tbsp cream
1 inch ginger + 3-4 garlic cloves crushed to a paste in a mortar-pestle, approx 1 to 1.25 tsp ginger
garlic paste
tsp kashmiri red chili powder or deghi mirch or tsp red chili powder (adjust as per the heat in
the red chili powder)
tsp turmeric powder/haldi
tsp coriander powder/dhania powder
to tsp garam masala or tandoori masala powder
tsp crushed kasuri methi/dry fenugreek leaves
1 tbsp butter + 1 tbsp oil
2 cups water or veg stock
salt as required
whole spices/garam masala
1 inch cinnamon
1 bay leaf
2-3 green cardamoms
2-3 cloves
1 black cardamom
1 single strand of mace
Instructions
1. first soak the cashews in warm water for 30 minutes. then drain and blend them to a smooth
paste with about 2 tbsp water in a grinder or blender.
2. rinse and peel the potatoes and then dice them. chop the onions and tomatoes finely.
3. chop the gobi/cauliflower into medium sized florets. rinse the florets well in water.
4. heat enough water with salt for the florets to be immersed in, on stove top or in the microwave.
5. add the rinsed florets and keep them immersed in the hot water for 15-20 mins. this is to to get
rid of the insects or worms that might be in the cauliflower.
6. then drain the gobi/cauliflower and rinse once again with fresh water.
7. heat the butter and oil in a pan and add all the whole spices or whole garam masala listed above.
saute till the spices become fragrant.
8. then add the chopped onions and saute till they become golden.
9. add the ginger-garlic paste. stir and saute till the raw aroma of the garlic-ginger goes away.
10. add the chopped tomatoes and saute till the tomatoes become soft and pulpy. this takes about 5-
7 minutes on a low to medium flame.
11. add the cashew paste and all the spice powders one by one - turmeric powder, red chilli powder
and coriander powder.
12. stir and saute till you see fat coming from the sides of the masala paste.
13. the masala paste will start getting together and you will clearly see the fat leaving the sides. this
process takes about 8-10 minutes on a low to medium flame.
14. keep stirring often so that the masala does not stick to the pan.
15. add the cauliflower and the potatoes. stir well. then pour water and season with salt.
16. cover and cook the curry till the veggies are done but not falling apart. stir for a few times when
the veggies are simmering.
17. if the gravy/sauce thickens too much then just add a few tbsps of water and simmer for a couple
of minutes.
18. lastly add the garam masala powder, crushed kasuri methi and cream.
19. stir and simmer aloo gobi curry for half a minute without the lid. you can garnish the aloo gobi
with chopped coriander leaves if you prefer.
20. serve the restaurant style aloo gobi curry hot dotted with cream or butter and sprinkled with a
pinch of garam masala, accompanied with rotis, naan or phulkas or steamed basmati or jeera
rice.