Firstly, in a large wok heat 2 tbsp oil and fry 15 florets gobi till they turn crunchy.

Once the gobi turns golden brown, keep aside.

Also, fry 1 potato till it turns golden brown. Keep asdie.

In the same wok, heat 2 tbsp oil. Add spices and saute the spices till it turns aromatic.

Add 1 onion, 1 tbsp ginger garlic paste and saute till the onions turn golden brown.

Further add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt.

Saute till the spices turn aromatic.

Add in 1 cup tomato cashew paste and cook well till the oil separates. To prepare the tomato cashew puree, blend 2 tomato and 10 cashew till it is smooth.

Further add 2 tbsp curd and cook till the oil separates.

Now add in fried gobi and aloo. Mix well.

Adjust the salt and add water adjusting the consistency as required.

Cook for 10 minutes or until the oil separates and flavours are absorbed.

Add in ½ tsp garam masala, 2 tbsp coriander and 2 tbsp kasuri methi. Mix well.

Finally, enjoy the Aloo Gobi Masala Recipe; it tastes excellent when served hot with roti.