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

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 1/2-inch 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 (350°F / 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 (250°F / 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.

Related Guides