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
4-5 People
Diced Potato
Cauliflower Florets
Green Peas
Red Chilli Powder
Garam Masala
Salt / Sugar
1 cup
1 cup
1 Tsp.
1 Tsp.
To Taste
1 Tbsp.
To Grind
Grated Coconut (Fresh/frozen)
1 Medium
1 Small
½ Inch
1-2 Pods
2 tsp.
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


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