Just a different variation of Aloo Gobi using Basar mixed powder and spinach.
Its used very similarly to curry powder and each family has their own unique blend.
I tend to use the commercial Blends available at most Asian stores. This curry uses the East End Hot Kashmiri Basar Powder. This is a commercial blend of Pakistani curry powder with lots of chilli, and other hot spices, in it. There is a mild version I have but fancied a spicier curry!
Heat your Karai and add some oil. When hot add 1 tsp tumeric powder, half tsp of salt and add your potatoes and cauliflower. Gently saute till potatoes are brown and cauliflower taking on a bit of char. This as god flavour to the curry.
Remove with slotted spoon and set aside.
Add Ghee to the pan.
Now to same pan, add the ghee. Once that hot add the dried chillies and cumin seeds. Wait till they sputter and become aromatic.
Add your onions, stir well.
Add in the salt and sugar. This will help draw out water from onions and the sugar help caramelise the onions.
When the onions have got a light golden colour add your fresh tomatoes and garlic and ginger paste.
Cook this down well. The tomatoes should get mashed up.
When the oil is splitting add in your spice powders. Mix this in well and cook till the mix is drying.
Noe add quarter cup water and cook till oil separates. Cook on low. Ensure the mix does not stick. Continue to stir.
Now add your sauted veg and stir well. Cook for a few minutes to allow the spices to coat the vegs well and sweat down a little.
Add half cup of water rinsing out the dish that had the veg.
Cook out the added water, stirring gently.
Now add 2 cups of hot water. Bring to boil and simmer to reduce the sauce and cook potatoes through.
Add your spinach just as your dish is done. Just let spinach wilt in residual heat. Stir in.
Garnish with coriander to serve.
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