Aloo Phulgobi Dalna

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Ingredients:
Potatoes 500 gms.
Cauliflower 1 kg.
Tomatoes 4 medium
Onions 2 medium
Oil to deep fry
Ghee 2 tbsps.
Bayleaves 2
Garam Masala Whole 1/2 tsp.
Turmeric Powder 1 tsp.
Red Chilli Powder 1 tbsp.
Coriander Powder 2 tbsps.
Cumin Powder 1 tbsp.
Mustard Oil 4 tbsps.

Method:

Peel and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters. Peel and chop the onions.

Heat oil in a pan and when very hot fry the potatoes lightly and drain. Then fry the florets of cauliflower till they turn a little brown. Drain and keep it aside. Remove the oil.

In the same pan heat ghee and add the bay leaves and the whole garam masala and saute for 30 seconds. Add chopped onion and fry till golden in colour.

Add the masala powders and saute for a minute taking care that the masala does not stick to the bottom. Add a tablespoon of water if necessary. Add the potatoes, cauliflower and the tomatoes. Saute for a while.

Add a cup of water, cover and cook over medium heat. Stir from time to time. Remove from heat when the vegetables are cooked and nearly dry.