Cooking Instructions
- 1
In a blender, make a paste of onions, garlic, ginger and green chilies. Set aside.
Then make puree of tomatoes. - 2
In pressure cooker: Add oil. Then add jeera, cloves and cinnamon.
Tip in the onion paste and keep frying, stirring often for a couple of minutes. - 3
Add turmeric powder,
Kashmiri chili powder,
coriander powder
and cumin powder and fry again - 4
Stir in chopped tomatoes (or puree/tomato paste if using) and garam masala. Add salt.
Keep sautéing until the tomatoes are slightly soft and you can see oil separating from the mixture. - 5
Add the gobi florets and potato/aloo cubes. Add 1 cup water.
Pressure cook for 2 whistles and then remove the pressure cooker from heat. - 6
Garnish with crushed kasuri methi and cilantro. Serve with chapati or rice.
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