Ingredients
1O parboiled baby potatoes
1 cup gobi/ cauliflower cut into florets
2 tsp oil
Ingredients for marination:
3/4 cup hung curd
1 tsp garam masala
1 tsp ginger garlic paste
1 tsp Kasuri methi
1 tsp chat masala
2 tsp roasted jeera powder
2 tsp oil
2 tsp red chilli powder
1 tsp lemon juice
Procedure
Rinse the baby aloo well and parboil in cooker for 1-2 whistles
Peel them and halve them and keep them aside
Put the gobi florets in hot water, with salt, keep covered for 5 mins and then drain all the water
Marinate aloo and gobi florets with the ingredients mentioned for marination
Keep for 1 hr in the fridge
Grease the baking tray, bake the marinated aloo and gobi, with some oil drizzled for 25 to 30 mins for 180 degrees
Serve hot with mint chutney
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