Grind the ingredients listed under ‘to grind’ to a fine paste, Set aside.
Rinse potatoes, scrap the skin and chop them into bite sized pieces.
Add the cauliflower florets in salt warm water along with a a pinch of turmeric powder,keep covered for 15mins then drain the water – this is get rid of the worms if any.
In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle.
Then add onion and fry till slightly browned.
Then add onion tomato paste along with turmeric powder,red chilli powder,coriander powder and garam masala powders along with required salt.
Mix well, saute it for few mins until raw smell leaves.
Now add the aloo and gobi along with 1 cup water.
Keep covered and cook until the veggies turn soft.
Meanwhile beat the curd well and keep it ready.
Once the veggies turn tender and gravy has nicely blended with veggies , let it boil for few more mins in simmer till oil separates.
Once oil starts to separate, add curd give a quick stir and let it mix well.
Then add kasoori methi,coriander leaves and switch off.
Serve hot with roti / rice or any pulao of your choice.