1. Wash, rinse, and separate the gobi/cauliflower florets. Chop the potatoes. Now heat oil in a pan and shallow fry the florets and potatoes on medium flame till golden brown. Keep aside.
Peel one big onion and puree the onion in a grinder. Puree two tomatoes and keep separate. Do sieve them to remove seeds. If you are using ready-made tomato puree then take 3-4 tbsp tomato puree.
In a kadhai/wok, heat the oil and add the cumin seeds. Now add the onions and fry on medium flame till golden brown. Add the cloves and cinnamon stick and one green cardamom. Keep a watch to avoid burning.
Once the onions are golden brown, add a bit of water to it. Then add all the spices.
Saute for 1 minute. Once the oil separates add the tomato puree. Cook until oil separates and the gravy gets a nice color.
Now first add the kasoori methi and mix well.
Now, add a little water for consistency and then add the cauliflower florets and aloo/potato in. Mix well and cover and cook until done.
Keep checking to avoid sticking to the bottom. Once they are done, garnish with coriander leaves and serve hot with chapati or rice.
Recipe Notes
Goes best with Makhni dal and rice. Or Langarwali day and roti/rice.