Dahi Aloo Gobi

Serves: 4 

Potato2 med/1 lb diced
Cauliflower1 head/2 lbschopped
Cardamom1 green
Bay leaf1 large
Asafoetidato taste
Ginger1-inch pieceminced
Green chili3 - 4 mediumchopped
Yogurt1 cup as needed
Chickpea flour1.5 tsp
Diced tomato6oz 1/2 can
Onion1 largechopped
Kasuri methito taste
Cilantroseparate stems and leaveschopped
Salt + sugarto taste
For masala paste:
Coriander powder1 tsp
Cumin powder1/2 tsp
Red chili powderto taste
Turmericas neededmix with water

  • 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