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C  lassic Aloo Gobi ( Potato - Cauliflower curry) is a dry curry with a mix of 2 bland versatile veggies , absolutely divine, blessing any dinning table at meal time. They pair very well with Phulka's / Nan or with Rice too.. 


Serves - 8

INGREDIENTS :

Potato	1 kg
Cauliflower	Extra Large - Roughly 1 Kg
Red Onions	2 Nos - Large
Tomatoes	2 Nos - Large
Freshly Grated Ginger	2 Tsp
Panch Phoran	2.5 Tsp
Coriander Powder	1 Tsp
Green Chillies	3 Nos
Turmeric Powder	1 Tsp
Salt	To Taste
Oil	4 Tblspn
Lemon Juice	A good squeeze
Coriander Leaves	For Garnishing

DIRECTIONS:

• Peel the Potatoes and quarter them further into big chunks . Wash them and keep it aside...
• Cut the cauliflower into large florets.  Chop the onions into thin slices  and tomatoes into big chunks.
• Heat Oil  in a non stick wok . Throw in Panch Phoran . Once they crackle and the aroma is just out  , add in sliced onions . Fry them until they slightly turn brown . Pop in the freshly grated ginger , finely chopped green chilles , turmeric powder and 1/4 of the required salt . Fry them for 1 minute  and pop in the washed potatoes. Gently stir and cover wok with a lid for 5 min.
• Simultaneously pop the cauliflower in a large pot of  water with a dash of milk. Let it bubble for 5 min and turn of the gas.. Drain the water and keep aside the nearly done shiny cauliflower heads.
• Add in chunked tomatoes to the potatoes. Juice from the tomatoes will let the potato get some moisture..  If required just add in few tsp's of water. I havent added any water in the whole preparation.   Very gently give it a good stir... We need to maintain the shaped potatoes .. and that is the real charm of this dry curry which my guests appreciated .
• Using a fork , try giving a poke into a nearly cooked potato. If it goes in gradually , we are in  just right time to add in the cooked cauliflowers florets. These florets are quite delicate .. They normally get very mushy . So give it good mix to the curry , the moment we add the florets. Sprinkle in the coriander powder , just 2 pinches of garam masala & remaining salt. A quick stir and cover for 2 min .. Get the serving dish ready , chopped coriander leaves and lemon out to do the icing .
• Transfer this delicious Aloo Gobi curry to a Serving dish . Be really generous with your herbs .. I have added a handful of finely chopped coriander leaves and good squeeze of lemon juice.

• Serve them hot with phulka's and Enzoy your lazy Sunday with this delicious curry.