Aloo Gobi white korma is one of the best combo side dish for Phulka, chapati, idly, dosa, idiyappam n with rice. Lets see the preparation
Ingredients :
Potato / Aloo - 4
Cauliflower / Gobi - 1 full flower (cut into medium pieces n Soaked in a hot water for 5 minutes with salt)
Onion - 1
Curd - 2 tbsp
Curry Leaves - 1 string
Salt to taste
Oil + Ghee - 2 tbsp + 2 tbsp
Whole garam masala - 1 tsp ( clove - 2, cinnamon - 1, cardamom- 2, bay leaves- 1)
Lemon - 1
Coriander Leaves - 1 handful ( finely chopped)
For Grinding :
Big Onion - 1
Ginger - 2 inch
garlic - 8 pods
Green Chilly - 7
Curry leaves - 6
Clove - 1
Cinnamon stick - 1
Cardamom - 1
Fennel seeds - 1/2 tsp
Grated Coconut - 4 tbsp
Cashew Nuts - 6
Method :
In a pressure Cooker, add potatoes with 2 cups of water and cook for 1 whistle. Once the pressure cools down, open the lid. Drain the water n peel the skin from the boiled potatoes. Keep it aside.
In a blender, add all the grinding ingredients and grind it into a fine paste.
Heat a heavy bottomed pan with oil n ghee. Add whole garam masala, then add onion, curry leaves and saute it for few minutes. Reduce the flame and add curd, mix it well.
Add cauliflower and saute it for 5 minutes in a medium flame.
Now add grounded masala with 2 cups of water and bring to boil.
Cook the gravy for 10 minutes or until the cauliflower cooked well. Now add the boiled potatoes and stir it well. Cook the korma for 5 minutes in a lower flame.
Once the oil separates from the korma. Switch off the flame and add lemon juice n sprinkle fresh coriander leaves over the korma.
Tasty potato cauliflower white korma is ready to serve.
Serve with hot Phulka, chapathi, paratha, Idly, Dosa, Idiyappam or rice.
Love Cook Joy.
Ingredients :
Potato / Aloo - 4
Cauliflower / Gobi - 1 full flower (cut into medium pieces n Soaked in a hot water for 5 minutes with salt)
Onion - 1
Curd - 2 tbsp
Curry Leaves - 1 string
Salt to taste
Oil + Ghee - 2 tbsp + 2 tbsp
Whole garam masala - 1 tsp ( clove - 2, cinnamon - 1, cardamom- 2, bay leaves- 1)
Lemon - 1
Coriander Leaves - 1 handful ( finely chopped)
For Grinding :
Big Onion - 1
Ginger - 2 inch
garlic - 8 pods
Green Chilly - 7
Curry leaves - 6
Clove - 1
Cinnamon stick - 1
Cardamom - 1
Fennel seeds - 1/2 tsp
Grated Coconut - 4 tbsp
Cashew Nuts - 6
Method :
In a pressure Cooker, add potatoes with 2 cups of water and cook for 1 whistle. Once the pressure cools down, open the lid. Drain the water n peel the skin from the boiled potatoes. Keep it aside.
In a blender, add all the grinding ingredients and grind it into a fine paste.
Heat a heavy bottomed pan with oil n ghee. Add whole garam masala, then add onion, curry leaves and saute it for few minutes. Reduce the flame and add curd, mix it well.
Add cauliflower and saute it for 5 minutes in a medium flame.
Now add grounded masala with 2 cups of water and bring to boil.
Cook the gravy for 10 minutes or until the cauliflower cooked well. Now add the boiled potatoes and stir it well. Cook the korma for 5 minutes in a lower flame.
Once the oil separates from the korma. Switch off the flame and add lemon juice n sprinkle fresh coriander leaves over the korma.
Tasty potato cauliflower white korma is ready to serve.
Serve with hot Phulka, chapathi, paratha, Idly, Dosa, Idiyappam or rice.
Love Cook Joy.
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