Rustic Dhaba Aloo Gobi CurryVeg

1

Cut the potatoes into one-inch pieces and boil them until tender.

2

Cut the cauliflower into large florets and parboil them.

3

Heat oil in a pan and fry the parboiled cauliflower and boiled potatoes for a few minutes until they catch a light color.

4

Add a little turmeric powder to the vegetables, toss to coat, and remove them from the pan.

5

In the same pan, heat a mixture of oil and ghee.

6

Add cumin seeds, cloves, cinnamon, and bay leaves; let them roast in the hot fat.

7

Add the sliced onion and stir-fry until soft, but not browned.

8

Incorporate the chopped green chillies, finely chopped ginger, and garlic, stirring well to combine.

9

Add the chopped tomatoes and cook until they become soft and pulpy. Lightly mash the tomatoes with your spoon.

10

Add the coriander-cumin powder, red chilli powder, and garam masala powder to the tomato mixture.

11

Stir in the kasuri methi (fenugreek leaves) and sugar, mixing thoroughly to incorporate the flavors.

12

Add the fried potatoes and cauliflower back into the pan with the masala.

13

Toss everything together for about a minute to coat the vegetables in the spices.

14

Pour in the water and add salt to taste.

15

Cover the pan, reduce the flame, and let the dish simmer for a few minutes.

16

Once cooked, mash one or two potato pieces directly into the gravy to help it thicken.

17

Turn off the flame, garnish with fresh coriander leaves, and serve hot with parathas or rotis.

18

Turn off the flame, garnish with fresh coriander leaves, and serve hot with parathas or rotis.