RAS WALE GOBHI ALOO

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Ras wale gobhi aloo & methi matar pulao is a perfect combination for winter dinner , as it includes – veggies, rice and protein content(peas). If you have small preparations ready , this can be prepared with ease. Ingredients required and detail instructions for the recipe are as follows:
Ingredients:
Cauliflower: 1 medium size( cut into medium size florets)
Potatoes: 2 medium size(cut into cubes)
Onion : 1 big ( sliced)
Ginger 1” piece
Garlic: 8-10 pods
Tomatoes: 3 big
Green chillies: 2-3
Salt to taste:
Turmeric powder: ½ teaspoon
Red chilli powder : ½ teaspoon
Coriander powder: 1 & ½ tablespoon
Garam masala powder: ¼ teaspoon
Everest kitchen king Masala : 1 teaspoon
Kasuri methi: 1 teaspoon
Oil: 2 tablespoon ( ½ for frying gobhi and aloo and remaining for curry)

Method: Peal and cut potatoes, extract florets from gobhi, crush ginger & garlic,
Wash gobhi and potatoes in vegetable strainer, water should be completely extracted , place a bowl below the strainer to collect water you can air dry them for 5 minutes while making other preparations. Heat ½ tablespoon of oil in kadhai( preferably nonstick) on a medium to high flame fry gobhi aloo, all in a single time, stirring continuously till they are pinkish in color. Remove from kadhai,
Heat remaining oil in a pressure cooked, fry onion slices as they are golden brown in color, add crushed ginger garlic and cook till raw smell of garlic disappears, add red chilli powder to it as it starts frying immediately add one tablespoon of water, mix well, add chopped tomatoes, green chillies, coriander powder, turmeric powder and kitchen king masala and salt to it mix well ,add some more water to it.cover the lid and cook till one whistle, switch off the flame, let it cool completely. Open the lid blend the entire mixture with the help of hand blender( alternatively shift the mixture to grinding jar and grind for few seconds).Add gobhi aloo to it, mix well and on a high flame roast for 5-6 minutes as oil starts coming out, lower the flame, cover the lid( don’t lock it, simple put over it) cook for another 3-4 minutes, now add water according the consistency of gravy you require. Lock the lid and cook only for 1 whistle, switch off the gas. As the vegetables are fried earlier they will easily cooked, over cooking will mesh up the entire dish. After opening the lid, you can boil the gravy for 2-3 minutes, heat tawa, roast kasoori methi over it, as aroma spreads, add this to gobhi aloo. Mix gently.Finally add garam masala to it. Serve hot with methi matar pulao.