Onion – 1 medium (1 cup), roughly chopped
Tomato – 2 medium (1 ½ cups), roughly chopped
Ginger – ½ inch piece
Garlic – 1 clove
Green chilies – 2 small
Cauliflower – 2 cups, separated into small florets
Potato – 1 cup, cubed (should be same size of cauliflower florets)
Green Peas – ½ cup
Oil – 1 tablespoon
Cumin seeds – 1 teaspoon
Bay leaf – 1
Cinnamon stick – ½ inch piece
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Aamchur powder (Dried mango powder) – ¼ teaspoon
Kasoori methi (Dried fenugreek leaves) – 1 teaspoon
Water – 1 ½ cups, adjust as per your liking gravy consistency
Cilantro – few springs, chopped for garnishing
. First make paste. Prepare ingredients (onion, tomato, ginger, garlic, green chilies) for paste.
. Make smooth paste using grinder.
. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
. Then add bay leaf and cinnamon stick. Sauté for 30 seconds and you will get nice aroma from spices.
. Add onion-tomato paste and mix.
. Cook till all the water evaporates and oil starts to leave from the sides. Meanwhile prepare gobi, aloo and matar for this curry.
. Then add turmeric powder, red chili powder, cumin powder, coriander powder and salt.
. Mix well and sauté for a minute.
. Then add 1 ½ cups of water and mix.
. Add cauliflower florets, potatoes and peas.
. Mix well. Cover the pan.
. Cook till potatoes and cauliflower get cooked. It should not be mushy. It should be just cooked through and still holding their shape. keep stirring in between and add more water if needed.
. Then add garam masala, aamchur powder and kasoori methi.
. Mix well and cook for 1-2 minute. Or cook till you get desire gravy consistency.
. Switch off the stove and finally garnish it with chopped cilantro.