Aloo Gobi (Nut-Free)

Ingredients

• 1 medium Cauliflower
• 2 medium Potatoes
• 1 medium Onion
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Garam masala
• 2 tablespoons Vegetable oil
• 10 leaves Curry leaves
• 1 teaspoon Salt
• 2 tablespoons Cilantro leaves

Instructions

1. 1Prepare your vegetables: Cut the 1 medium cauliflower into small florets. Peel the 2 medium potatoes and cut them into 1-inch cubes. Peel and finely chop the 1 medium onion.
2. 2Heat the 2 tablespoons of vegetable oil in a large 12-inch skillet or heavy-bottomed pot over medium heat (350°F / 175°C). Once the oil is shimmering, carefully add the 10 curry leaves and sauté for 1 minute until fragrant, being careful not to burn them.
3. 3Add the chopped onion to the skillet. Cook, stirring often, for 5-7 minutes, or until the onion is soft and golden brown. Add the 1 tablespoon of ginger-garlic paste and cook for another minute, stirring constantly, until it smells fragrant.
4. 4Add the spices and salt to the skillet: 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and 1 teaspoon salt. Stir well and cook for 30 seconds until the spices are fragrant.
5. 5Add the cauliflower florets and potato cubes to the skillet. Stir everything together to coat the vegetables evenly with the spice mixture. Cover the skillet and cook for 15-20 minutes, or until the potatoes and cauliflower are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Once the vegetables are tender, remove the lid. Stir in the 2 tablespoons of cilantro leaves. Cook uncovered for 1-2 minutes more to allow any excess moisture to evaporate.
7. 7Serve the Aloo Gobi hot.

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