Dahi Aloo Gobi

Serves: 3 - 4 

Ingredients	Qty	Prep
Potato	2 med/1lb	diced
Cauliflower	1/2 head/1lb	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 or more
Chickpea flour	1.5 tsp
Tomato	6oz or 1/2 can	diced
Salt and sugar	to taste
Kasuri methi	to taste
Cilantro	separate stems and leaves	chopped
Water	as needed
For masala paste:
Coriander powder	1 tsp
Cumin powder	1/2 tsp
Red chili powder	to taste
Turmeric	as needed	mix with water

Method:

• Pre-heat oven to 400F
• 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 other side of the baking sheet. 
• Roast at 400F for about 30 minutes. Check on cauliflower at 25 min 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
• 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