Aloo Gobi (Peanut-Free)

Ingredients

• 1 medium Cauliflower
• 2 medium Potatoes
• 1 medium Onion
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your vegetables: Cut the 1 medium cauliflower into bite-sized florets. Peel and cut the 2 medium potatoes into 2.54 cm cubes. Peel and finely chop the 1 medium onion.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it is soft and golden brown, about 5-7 minutes.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the cauliflower florets and potato cubes to the pot. Stir well to coat the vegetables with the onion and ginger-garlic mixture.
5. 5Add the 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 0.5 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of red chili powder, and 1 teaspoon of salt. Stir everything together thoroughly to ensure the spices are evenly distributed over the vegetables.
6. 6Cover the pot tightly with a lid. Reduce the heat to low (121.1°C / 120°C) and cook for 20-25 minutes, or until the potatoes and cauliflower are tender when pierced with a fork. Stir the vegetables gently every 5-7 minutes to prevent sticking and ensure even cooking.
7. 7Once the vegetables are tender, remove the lid. Stir in the 2 tablespoons of fresh cilantro. Serve the Aloo Gobi hot.

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