Aloo Gobi with Beetroot (Cauliflower and Potato curry with Beetroot)

Description:

This is a dish very rich in flavours. This too was a result of some experimenting.

Ingredients:

For the paste:

• 1 teaspoon Cumins seeds (OR Black cumin seeds - these will give a very different flavour)
• 4-5 cloves of finely garlic
• 1-2 inch pieces of ginger
• 1 teaspoon of coriander seeds
• 1 teaspoon of peppercorns
• 3-4 dry red chillies
• 1 teaspoon of turmeric powder

For the curry:

• 1 large roughly chopped onion
• 1 medium sized potato cut into rough pieces
• 1 medium sized cauliflower, separated into individual florets
• 1/4 of a beetroot, finely grated
• Few chopped green chillies if you like to make it even hotter
• 1 pinch sugar
• chopped coriander for garnish
• 1 tablespoon of instant mashed potato powder for thickening gravy (any other method to thicken gravy may also be used, e.g. milk n wheat flower, cream etc)

Method:

1. Make a paste of the ingredients for paste in a grinder. Add water as required.
2. Heat oil in a pan and fry this paste till the turmeric becomes a little darker
3. Add the onions and salt to taste
4. After the onions are brown, add the potatoes and water if necessary
5. Cover lid for faster cooking
6. When potatoes are cooked about halfway, add the cauliflower florets
7. Add water if necessary and cover
8. Few mins later, add the beetroot and green chillies
9. Add a pinch of sugar if the taste is too sharp. Not required if the taste if smooth and even.
10. When its almost done, add the mashed potato powder to thicken the gravy
11. Finally, garnish with coriander and serve