Vegan Aloo Gobi

Ingredients

• 1 medium Cauliflower florets
• 2 medium Potatoes, cubed
• 1 medium Onion, chopped
• 1 medium Tomatoes, diced
• 1 tablespoon Ginger-garlic paste
• 2 teaspoons Spices (cumin, coriander, turmeric, chili powder)
• 2 tablespoons Vegetable oil
• 1/4 cup Cilantro, chopped

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, chopped, and cook until it is golden brown, about 5-7 minutes.
2. 2Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 1 medium tomatoes, diced, and the 2 teaspoons of spices. Cook, stirring occasionally, until the tomatoes have softened and the spices are very fragrant, about 3-5 minutes.
4. 4Add the 1 medium cauliflower florets and the 2 medium potatoes, cubed, to the pot. Stir everything well to ensure the vegetables are evenly coated with the spice mixture.
5. 5Pour in 1/4 cup of water. Cover the pot tightly and reduce the heat to medium-low (300°F / 150°C). Cook until the potatoes and cauliflower are tender when pierced with a fork, about 20-25 minutes, stirring once halfway through.
6. 6Remove the lid and stir in the 1/4 cup of cilantro, chopped. Serve the Vegan Aloo Gobi hot.

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