Alu Gobi Tart

All You Need:

• 2 cup Cauliflower florets
• 2 Potatoes (medium size)
• 1/2 teaspoon finely chopped ginger
• 1/2 cup finely chopped Onion
• 1/4 cup finely chopped Tomato
• 3 teaspoon Canola Oil (or any cooking oil)
• 1/4 teaspoon Cumin Seeds / Jeera
• 2 Cardamon pods
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Kashmiri Chili Powder or red chili powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Garam masala
• 2 teaspoon Yogurt
• 2 cup + 4 teaspoon Water
• Salt to taste
• 1 Puff Pastry Sheet (preferably Pepperidge farm), substitute with home made or store bought pie crust
• 1/4 tablespoon Butter (Optional)
• 2 tsp Dried fenugreek leaves / Kasuri Methi (Optional)

The Recipe:

• Preheat oven to 400 F.
• Line a baking tray with wax/parchment paper or foil. Brush it with butter/oil. Place 1 frozen puff pastry sheet on it and allow it to thaw.
• Wash cauliflower florets. In a sauce pan, add 2 cup of water, 1/2 tsp salt. Bring it to boil. Turn off and add the cauliflower florets. Let it stand for couple of minutes. This step will cleanse the cauliflower.
• In another sauce pan, boil Potatoes until it is 95% cooked (fork tender). I prefer to steam the potatoes. I cut them into equal size chunks and put it in my steamer for 5-6 minutes.
• In a wok/kadai, add oil. When it is hot add cumin seeds and allow it to sizzle. Add cardamon, finely chopped ginger. Add onion. Saute until it turns translucent, for 2-3 minutes on medium flame.
• Then add tomato, 1/2 tsp salt and saute for another 3 minutes or until it becomes mushy. Add turmeric powder, chili powder, kashmiri chili powder, saute. Add 2-4 tsp water to prevent it from sticking.
• Add cumin powder, coriander powder and saute. Add 2 tsp yogurt, potato and cauliflower. Mix well. Adjust salt as per taste.
• Then add garam masala, mix and close the kadai with a lid and let it simmer for couple of minutes. This will allow the flavors to marry well. Do not forget to stir in between to avoid sticking to the pan.
• Open the lid, if there is any liquid left cook for couple of minutes until the water evaporates. Turn off and allow it to cool.
• Place the baking tray in oven and bake the puff pastry sheet for 10 minutes. Remove it from the oven and reduce the temperature to 350 F.
• Spread the Aloo Gobhi Masala on the tart. Add few swirls of butter and bake for another 10-15 minutes.
• Serve it hot.