Aloo Gobi (potato Cauliflower Vegetable)

Ingredients	Quantity
Cauliflower	1 medium
Potatoes – boiled & peeled	1
Coriander finely chopped	1 tbsp
Green chilli	1
Onion finely chopped	1
Turmeric powder	¼ tsp
Coriander powder	½ tsp
Lemon juice	1 tsp
Curds	2 tbsp
Cumin seeds	½ tsp
Oil or ghee
Blend to paste:
Coconut grated	2 tbsp
Coriander chopped	¼ cup
Green chillies	3
Ginger grated	½ tsp
Garlic grated	1 tsp
Onion	1
Wheat flour	½ tsp

Break cauliflower into florettes. Simmer in boiling water for 3-4 minutes. Drain, keep aside. Chop potatoes into medium chunks. Heat oil in a pan, add cumin seeds, allow to splutter. Add onion and green chilli, saute till pink. Add paste, turmeric powder, dhania powder, saute for 2-3 minutes. Add curds, stir continuously, till boiling resumes. Add potatoes, cauliflower, cook till gravy thickens. Stir occasionally to avoid burning. When gravy is thick and oil separates, add lemon juice and it is done. Garnish with coriander, serve hot with parathas. Making time: 25 minutes