Aloo Gobi with Gravy

Here is a side dish for rotis / chapatis. Potato and cauliflower is a good combination with a gravy base.
Prep Time	5-10 Minutes
Cooking Time	30 Minutes
Serves	4-5 People
Ingredients	Diced Potato Cauliflower Florets Green Peas Red Chilli Powder Garam Masala Salt / Sugar Oil	1 cup 1 cup Handful 1 Tsp. 1 Tsp. To Taste 1 Tbsp.
To Grind	Tomato Onion Ginger Garlic Grated Coconut (Fresh/frozen)	1 Medium 1 Small ½ Inch 1-2 Pods 2 tsp.
Method 1.     Microwave the diced potato and cauliflower florets separately with a little water for 4-5 minutes each. This process is to save some time.   2.     Grind the above (to grind) given ingredients to a smooth paste. I have grinded tomato separately.   3.     Heat oil in a pan. Add the ground paste and cook it on low to medium flame till the raw smell goes.   4.     Add about ½ cup of water to that mixture and add the green peas. Cook for about 3-4 minutes. 5.     To this add salt, sugar, red chilli powder and garam masala and cook for another 2-3 minutes. Let the gravy come to a boil.   6.     Add microwaved potato and cauliflower and mix gently. 7.     Add some water and check on the consistency of the gravy. Let it cook for 5-6 minutes on medium to low heat.   8.     Garnish with coriander leaves and serve