Dahi Aloo Gobi

Serves: 3 - 4 

Potato2 mediumdiced
Cauliflower1/2 mediumchopped
Cardamom1 green
Bay leaf1 large
Asafoetidato taste
Ginger1-inch pieceminced
Green chili3 - 4 mediumchopped
Yogurt1 cup or more
Chickpea flour1.5 tsp
Tomato6oz or 1/2 candiced
Salt and sugarto taste
Kasuri methito taste
Cilantroseparate stems and leaveschopped
Wateras needed
For masala paste:
Coriander powder1 tsp
Cumin powder1/2 tsp
Red chili powderto taste
Turmericas neededmix with water

  • Pre-heat oven to 400F
  • Microwave potato for 2 minutes. 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 20 minutes. Check on cauliflower and remove if roasted. Return baking sheet to oven and cook until potatoes are done.
  • Optionally, broil on low for 2 minutes if the top isn't browned
  • Heat oil in a pan and fry cardamom, bay leaf with asafoetida
  • Add the masala paste and cook well
  • After few minutes, add the 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