Dairy-Free Aloo Gobi (Potato and Cauliflower Curry)

Ingredients

• 1 medium head Cauliflower florets
• 2 medium Potatoes
• 2 tbsp Vegetable oil
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 1 can (14 oz) Diced tomatoes
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/4 tsp Asafoetida (hing)
• 2 tbsp Fresh cilantro

Instructions

1. 1Heat vegetable oil in a large pot or pan over medium heat.
2. 2Add chopped onion and asafoetida and sauté until golden brown.
3. 3Add ginger-garlic paste and sauté for 1 minute.
4. 4Add diced tomatoes, turmeric powder, cumin powder, and coriander powder. Cook until tomatoes soften.
5. 5Add cauliflower florets and diced potatoes. Stir well to coat with the spice mixture.
6. 6Add a little water (about 1/4 cup) to prevent sticking. Cover and cook until the vegetables are tender, about 20-25 minutes.
7. 7Stir in garam masala and garnish with fresh cilantro. Serve hot with gluten-free roti or rice.

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