Indian · dinner

Aloo Gobi

Name: Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Cauliflower florets, 1 medium head; Potatoes, cubed, 2 medium; Canola oil, 2 tbsp; Onion, chopped, 1 medium; Tomato, chopped, 1 medium; Garlic, 3 cloves; Fresh ginger, grated, 1 tbsp; Cumin seeds, 1 tsp; Ground turmeric, 1/2 tsp; Ground coriander, 1 tsp; Garam masala, 1 tsp; Green peas, 1/2 cup; Chickpeas, cooked, 1 can, drained; Fresh cilantro, 1/4 cup; Salt, to taste; Red chili powder, 1/2 tsp

Potato and cauliflower cooked with turmeric, cumin and tomato until tender and golden.

45 min4 servings

29811g46g9g

A homey dry curry. Use a wide pan so the vegetables brown instead of steaming.

Ingredients

Cauliflower florets1 medium head
Potatoes, cubed2 medium
Canola oil2 tbsp
Onion, chopped1 medium
Tomato, chopped1 medium
Garlic3 cloves
Fresh ginger, grated1 tbsp
Cumin seeds1 tsp
Ground turmeric1/2 tsp
Ground coriander1 tsp
Garam masala1 tsp
Green peas1/2 cup
Chickpeas, cooked1 can, drained
Fresh cilantro1/4 cup
Saltto taste
Red chili powder1/2 tsp

Steps

Heat the oil and add cumin seeds. When they sizzle, add the onion, garlic and ginger and cook until golden.
Add the tomato, turmeric, coriander, chili powder and salt and cook until pulpy.
Stir in the potatoes, cauliflower and a splash of water. Cover and cook on medium-low for 15 minutes, stirring now and then.
Add the peas and chickpeas and cook uncovered for 8 to 10 minutes, until the vegetables are tender and slightly browned.
Sprinkle with garam masala and cilantro before serving.

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Adapted from Cook With Manali