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U can deep fry aloo if u want.
- Parboil the potatoes and set aside.
- Heat the clarified butter in a heavy-based pan and add the cumin seeds. when they splutter, add the ginger. when the ginger begins to brown, add the yoghurt, a tbsp at a time, stirring vigorously till the fat separates between each addition.
- Add the cauliflower, potatoes and green chillies. stir-fry the vegetables over high for 2-3 minutes till they get coated with the clarified butter. then add the chilli powder, turmeric, garam masala, coriander powder and salt. stir a few more times, till well mixed.
- Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times. takes approximately 45 minutes. serve hot, garnished with chopped coriander leaves.
This recipe was contributed by CellyMonika on 26 Nov 2002
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