Aloo Gobi

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Current revision

Aloo Gobi

Ingredients:

• 2 medium baking potatoes, peeled and diced
• 1 medium head of cauliflower, cut into bite sized pieces
• 1 medium onion, chopped
• 1/2 Cup frozen peas
• 3 tomatoes, chopped (or 1 can)
• 2 garlic cloves, minced
• 1 Tsp ginger paste
• 2 Tbsp vegetable oil
• 1 1/2 Tsp garam masala
• 2 pinches of saffron
• 1/2 Tsp red chili powder (cayenne pepper)
• 1 Tsp cumin
• 1 Tsp cumin seeds
• 1 Tsp ground coriander
• salt, to taste
• fresh cilantro, for garnish

Directions:

Par-cook the potatoes and cauliflower by either microwaving a few minutes each in a covered microwave safe dish, or by boiling in water a few minutes. Set aside.

In a large skillett heat the vegetable oil over medium-high heat. Add in the cumin seeds and fry until they begin to sizzle. Next add in the onion and fry until it begins to beginning to brown, about 6-8 minutes. Add in the ground coriander, cumin, cayenne pepper, saffron and garam masala and stir well to combine with oil and onions. Add in the garlic and ginger paste, cook 1-2 minutes and then add in the tomatoes and cook another five minutes.

Next add in the potatoes and cauliflower and season with salt. Stir well to incorporate everything. Cover and simmer over medium heat until the potatoes are tender, about 10 minutes. Turn off the heat and allow to rest covered an addition 10 minutes prior to serving. Garnish with fresh chopped cilantro.