Vegan Aloo Gobi (Potato and Cauliflower Curry)

Ingredients

• 1 medium head Cauliflower
• 2 medium Potatoes
• 1 medium Onion
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 medium Tomatoes (diced)
• 1/4 cup Cilantro
• 2 tbsp Oil

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

Instructions

1. 1Prepare your vegetables: Cut the 1 medium head of cauliflower into bite-sized florets. Peel the 2 medium potatoes and cut them into 2.54 cm cubes.
2. 2Heat the 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 190°C / 190°C). Add the 1 medium onion, chopped, and sauté until it is golden brown, about 5-7 minutes.
3. 3Add the 1 tbsp of ginger-garlic paste to the pot and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 1/2 tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
5. 5Add the 1 medium tomato, diced, to the pot. Cook, stirring occasionally, until the tomatoes have softened, about 3-5 minutes.
6. 6Add the prepared cauliflower florets and potato cubes to the pot. Stir everything together to coat the vegetables with the spices. Cover the pot and cook over medium-low heat (about 135°C / 135°C) for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender when pierced with a fork.
7. 7Stir in the 1/2 tsp garam masala and the 1/4 cup cilantro, chopped. Cook for 1 more minute.
8. 8Serve the Vegan Aloo Gobi hot.

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