Gobi Aaloo with tomato curd gravy

Ingredients:

2 cup cauliflower florets
2 medium size potato- peeled and slices


1 tsp kashmiri mirch powder
1 tsp jeera powder
1 tsp dhania powder
1/2 tsp haldi


1 large tomato
1 large onion- finely grated or pureed
3 cloves of garlic- finely grated

1 cup curd
1 tsp kasoori methi
salt to taste
1/2 tsp sugar(optional)

1 1/2 tsp + 1 tsp of oil

Method:

1. Heat a kadai, and add 1 1/2 tsp of oil. Add the potato and stir on medium high flame. Add the cauliflower and stir. fry till the potatoes and cauliflower are half done.
2. Heat another kadai and add tsp of oil, add the onion paste and stir, add the garlic and stir. Cover and coo till the raw smell of the onion is no more.
3. Add the tomato paste and mix well. Cover and cook till the tomatoes are done.
4. Add the dry masala powder - kashmiri mirch powder, jeera powder, dhania powder and haldi and mix well. let the masala cook well. Add salt and mix.Add few tsp of water is needed.
5. Add the vegetables and 1/2 cup of water and cover the pan and let the vegetables cook fully.
6. Once the vegetables are cooked, put the gas on medium high and dry the gravy.
7. Whisk the curd and add it to the vegetable.
8. let the curd cuddle on high flame. Add sugar and kasoori methi and mix.
9. let the veg cook for a min. Serve hot with paratha or roti!

Tips:

• Please see that the onion is cooked well before adding the tomatoes...and it can really take long. the raw smell of the onion should not be there.
• Please see that the tomatoes are cooked well before add the vegetables. The raw smell of the tomatoes should be not be there.
• you add any vegetables of your choice to this.
• you can deep fry the veggies before adding.
• if the curd is not fresh the gravy may get a tangy flavour.