Charishma's Masala Gobhi Aloo Sabzi

I wanted to have something different today and decided to combine a little out of around 10 recipes. This is what I came up with. Enjoy this with Varsha's Paneer Fried Rice!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  medium potatoes, cut into 1/2 inch cubes and boiled until tender
• 1  medium cauliflower, cut into florets
• 1  teaspoon cumin seed (jeera)
• 1⁄4 teaspoon methi seeds (fenugreek seeds)
• 1⁄2 teaspoon fennel seed (saunf)
• 1⁄2 inch  piece fresh ginger
• 2  medium green chilies, washed, ends trimmed and chopped
• 1  cup yoghurt, beaten
• 6  small tomatoes, paste of
• 2  teaspoons garam masala powder
•  salt
• 1  pinch chat masala
• 1⁄4 teaspoon turmeric powder (haldi)
• 1  teaspoon coriander powder (dhania powder)
• 1⁄8 teaspoon black pepper (kali mirchi powder)
• 1⁄2 teaspoon red chili powder
• 11  fresh curry leaves, washed and torn
• 1  tablespoon  ricella refined  sunflower oil
• 3  tablespoons fresh coriander leaves (to garnish) or 3  tablespoons cilantro, washed and finely chopped (to garnish)

Directions

1. Heat oil in a skillet.
2. Once medium hot, toss in cumin seeds, fennel seeds and fenugreek seeds.
3. Allow to sizzle.
4. Once this stops, toss in the curry leaves and lightly stir-fry for 10 seconds.
5. Add chopped ginger and green chillies.
6. Continue to stir-fry until the raw smell of ginger is gone.
7. Fold in the cauliflower florets.
8. Add the masala powders and toss to coat the florets in the same.
9. Stir in the tomato paste and salt.
10. Cover and cook for 10 minutes until the cauliflower florets become tender.
11. Uncover and toss in the boiled and drained potatoes.
12. Remove from flame.
13. Stir in the beaten yoghurt.
14. Garnish with corriander leaves or cilantro and serve hot with rotis or Varsha's Paneer Fried Rice.
15. Enjoy!