Coming to the recipe on hand, it was a combo of Aloo Gobi Pulao with Cashewnut Pakoda Curry
Rice – 3 cups
Potato / Aloo – 3 medium
Cauliflower / Gobi – 200 gms
Onions – 1 medium
Green Chilli – 3 nos
Ginger Garlic paste – 1 tsp
Shah jeera – 1 tsp
Clove, Cardamon, cinnamon – 2 each
Coriander leaves & Mint leaves – handful
Salt to taste
Oil & Ghee – 4 tbsp
Method to prepare:
Wash and soak the rice for 20 mins.
cut cauliflower into small florets, soak in hot water.
In a pressure cooker, add oil and ghee, add all the whole spices, shah jeera, bay leaf and saute.
Then add julienne onions, green chilies, saute till they turn colour, then add the ginger garlic paste.
When the ginger garlic paste is cooked well, add cubed potatoes and drained cauliflower. Saute well in sim flame.
Then add water, along with chopped coriander and mint leaves. When it starts boiling add the rice. Bring to a boil, add salt and cover with lid. Pressure cook for 2 whistles.
Enjoy and have a great week ahead