ALOO GOBHI LABABDAR

Aloo Gobhi Lababadar is a restaurant style gravy dish.Deep fried potato and Cauliflower florets in tomato gravy give a aromatic flavour. You can made it occasionally or serve to your guests and relish them.It can be served with naan, puri or paratha.
                       

       

INGREDIENTS
Potatoes -4 (cut in wedges)
Cauliflower florets-2 cup
Tomatoes -4
Green chillies -2
Ginger -1tsp
Curd (whisked) -1/2 cup
Jeera-1 tsp
Hing-a pinch
Haldi-1/2tsp
Red chilli powder -1 tsp
Coriander powder -2 tsp
Garam masala -1/4 tsp
Kasuri methi -1 tsp
Clove or long -2(crushed)
Malai or cream-2 Tbsp
Milk to set consistency
Salt to taste
Chopped coriander leaves
Oil for deep frying
Ghee -2tbsp

METHOD
Wash potato wedges and Cauliflower florets properly.
Heat the oil in a pan for deep frying. Deep fry the potato wedges and Cauliflower florets separately in batches on medium flame till they turn golden in colour.Drain them and keep aside.
Grind tomatoes, green chillies and ginger to make a fine paste.
Heat ghee In a pan.Add jeera and hing and cloves.When jeera starts to crackle,add tomato paste.Cook for 2 minutes. Add all the spices and cook until gravy leaves the fat. Now add whisked curd and cook for 2 minutes. Stir continuously. Add potato wedges and Cauliflower florets and mix well. Add malai and milk to set the consistency. Add salt and mix well. Cook for 3-4 minutes low flame. Turn off the flame. Add coriander leaves and serve hot.