Mughlai Aloo Gobi

1. 1
   prep · ~15 min

   Soak the cashews and prep the vegetables.

   1.Soak the cashews in warm water for 15 minutes.

   2.Peel and cube the potato into medium pieces.

   3.Cut the cauliflower into medium florets.

   4.Slice the onion, chop the tomato, and roughly chop the ginger and garlic.
2. 2
   mix · ~2 min

   Blend the cashew paste.

   Drain the soaked cashews and blend them with 2 tbsp water to a smooth paste. Keep the whisked yogurt ready beside the stove.

3. 3
   fry · ~8 min

   Lightly fry the potato and cauliflower.

   1.Heat 1 tbsp oil in a heavy pan over medium heat.

   2.Add the potato and cauliflower.

   3.Cook, turning often, until the edges turn light golden and slightly tender, 6 to 8 minutes.

   4.Remove them to a plate.

   TIPThis quick fry helps the vegetables hold their shape in the gravy.
4. 4
   temper · ~1 min

   Cook the whole spices in ghee.

   1.Heat the remaining 1 tbsp oil and 1 tbsp ghee in the same pan.

   2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.

   3.Cook for 30 seconds until fragrant.
5. 5
   saute · ~7 min

   Cook the onion mixture.

   1.Add the sliced onion and cook until soft and light golden, 5 to 6 minutes.

   2.Add ginger, garlic, and green chili.

   3.Cook for 1 minute until the raw smell fades.
6. 6
   saute · ~6 min

   Build the masala base.

   1.Add the chopped tomato and cook until soft, 4 to 5 minutes.

   2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.

   3.Mix well and cook for 1 minute.
7. 7
   simmer · ~3 min

   Stir in the yogurt and cashew paste.

   Lower the heat and add the yogurt a little at a time, stirring constantly so it stays smooth. Add the cashew paste and cook for 2 minutes until the masala looks creamy.

   TIPKeep the heat low when adding yogurt so the gravy does not split.
8. 8
   simmer · ~12 min

   Finish the curry.

   1.Return the fried potato and cauliflower to the pan.

   2.Add water and mix gently to coat the vegetables in the gravy.

   3.Cover and cook on low heat until the potato and cauliflower are tender, 10 to 12 minutes.

   4.Sprinkle in garam masala and kasuri methi in the last minute.
9. 9
   garnish

   Garnish with coriander leaves.

10. 10
    serve

    Serve hot.

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