Gobhi Aloo Dum(slow cooked cauliflower and potato curry)

I was searching my recipe note to find a cauliflower recipe for chapathis as my cauliflower is in the fridge for the past 3 days. I got a nice recipe of Aloo Gobhi Dum. With tomato prices on the hike,this would be an ideal side dish for chapathi this season. The preparation is also very simple and easy.The dish has a beautiful aroma and taste as it is cooked on a slow flame for nearly 30 mins.

Preparation time:10 mins

Cooking time:30 mins

Serves:2

Ingredients:

Cauliflower florets-from 1 medium size cauliflower 

Peeled and diced Potatoes-2 medium size

Salt- to taste

Oil-3 tbsp

Fresh coriander leaves- to garnish

To be grinded to a fine paste:

Big onions-2 no(medium size)

Garlic -5 cloves

Ginger- 1 inch

Coriander seeds or dhania-1 tsp

Red chillies-3(my chillies were hot.adjust according to your need)

Jeera-1/2 tsp

Poppy seeds-1 1/2 tsp

Cashew nuts-5 nos

Grated coconut-4 tbsp

Cinnamon-1 inch stick

Cardamom-1 no

Cloves-2 no

Peppercorns-1/2 tsp

Turmeric powder-1 tsp

Curd(optional)-1 tsp

Procedure:

1. Clean the cauliflower and put the florets in hot water with a tsp of salt for 10 mins.
2. In a bowl , add the cauliflower , diced potato and the ground paste. Add salt and marinate the cauliflower and potato with the ground mixture.
3. In a Kadai,add 3 tbsp of oil and place the marinated cauliflower and potatoes in it .Add half a cup of water and close the Kadai with a lid.
4. Slow the flame and let it cook on slow flame for nearly 30 minutes, till the vegetables are cooked and oil separates from the gravy.
5. Stir the gobhi and Aloo every 5 minutes so that they get cooked evenly and it doesn't get stuck to the Kadai. Use a non- stick Kadai for best results.
6. Once the oil separates from the gravy, switch off the flame. Garnish with fresh coriander leaves and serve hot with chapathi or naan or phulkha.