Aloo Gobi (Potato and Cauliflower Curry)

Ingredients

• 1 medium Cauliflower florets
• 2 medium Potatoes
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-garlic paste
• 0.5 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Garam masala
• 2 tbsp Vegetable oil
• 0.25 cup 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 bite-sized pieces, about 1.27 cm cubes. Peel and finely chop the 1 medium onion. Finely chop the 1 medium tomato.
2. 2Heat 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, for 5-7 minutes, or until the onion is golden brown and softened.
3. 3Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the chopped tomato to the pot and cook, stirring occasionally, for 3-4 minutes, or until the tomato has softened and started to break down.
5. 5Add the cauliflower florets and potato cubes to the pot. Stir in the 0.5 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala. Stir well to coat the vegetables evenly with the spices.
6. 6Cover the pot and reduce the heat to low (121.1°C / 120°C). Cook for 15-20 minutes, or until the cauliflower and potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Once the vegetables are tender, remove the pot from the heat. Garnish generously with the 0.25 cup of chopped cilantro and serve hot.

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