Dahi Aloo Gobi

Serves: 4 

Ingredients	Qty	Prep
Potato	2 med/1 lb	diced
Cauliflower	1 head/2 lbs	chopped
Cardamom	1 green
Bay leaf	1 large
Asafoetida	to taste
Ginger	1-inch piece	minced
Green chili	3 - 4 medium	chopped
Yogurt	1 cup	as needed
Chickpea flour	1.5 tsp
Diced tomato	6oz	1/2 can
Onion	1 large	chopped
Kasuri methi	to taste
Cilantro	separate stems and leaves	chopped
Salt + sugar	to taste
For masala paste:
Coriander powder	1 tsp
Cumin powder	1/2 tsp
Red chili powder	to taste
Turmeric	as needed	mix with water

Method:

• Preheat large oven to 425 F
• Microwave potato for 4 minutes tossing once in between. Toss with little oil and salt. Place on one side of the baking sheet. 
• Toss cauliflower also with oil and salt and place on the second baking sheet, fill the remaining space on first baking sheet as well
• Roast at 425 F for about 30 minutes. Check on cauliflower at 20-25 mins and remove if done. Return baking sheet to oven and cook until potatoes are done.
• Optionally, broil on low for 2 minutes if the top isn't browned
• Meanwhile, heat oil in a pan and fry cardamom, bay leaf with asafoetida
• Then add chopped onion and fry until golden
• Mix the spice powders in some water, add the masala paste and cook well
• After a minute, add the chopped ginger and green chili. Cook for 2 - 3 minutes
• Whisk yogurt with chickpea flour and little water if needed. Add to the pan and bring to boil
• Remove the whole spices and add the chopped cilantro stems
• Adjust salt, sugar, and red chili powder to taste. Add the tomatoes and cook for 2-3 minutes
• Finally, mix in the roasted vegetables and garnish with cilantro leaves and kasuri methi