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Aloo Gobi

Name: Aloo Gobi
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Cauliflower, medium head, cut into florets; 2 Russet potatoes, medium; peeled and cubed; 3 tbsp Vegetable oil; 1 tsp Cumin seeds; 1 Yellow onion, chopped; 1 tbsp Ginger root, grated; 3 cloves Garlic, minced; 10 g Serrano peppers, minced; 150 g Roma tomatoes, chopped; ½ tsp Ground turmeric; 1 tsp Ground coriander; ½ tsp Ground cumin; 1 tsp Table salt; ½ tsp Garam masala; ¼ cup Cilantro, chopped

45 minServes 4$40.56

Cauliflower florets and potato cubes are cooked slowly with onion, ginger, garlic, green chile, and tomato in a turmeric, cumin, and coriander masala until tender and lightly browned, then finished with garam masala and cilantro.

Ingredients

1Cauliflowermedium head, cut into floretsBuy 1.3 lb
2Russet potatoesmedium; peeled and cubedBuy 0.94 lb
3 tbspVegetable oilBuy 1 bottle
1 tspCumin seedsBuy 1 jar
1Yellow onionchoppedBuy 0.32 lb
1 tbspGinger rootgratedBuy 0.02 lb
3 clovesGarlicmincedBuy 1 head
10 gSerrano peppersmincedBuy 0.03 lb
150 gRoma tomatoeschoppedBuy 0.34 lb
½ tspGround turmericBuy 1 jar
1 tspGround corianderBuy 1 jar
½ tspGround cuminBuy 1 jar
1 tspTable saltBuy 1 canister
½ tspGaram masalaBuy 1 jar
¼ cupCilantrochoppedBuy 1 bunch

Method

Heat the oil in a wide pan and fry the cumin seeds until they crackle, then cook the onion until soft.
Add the ginger, garlic, and chile for 1 minute, then the tomato, turmeric, coriander, ground cumin, and salt; cook until jammy.
Add the potatoes and cauliflower and toss to coat, then cover and cook over medium-low heat, stirring now and then, until tender, 20 to 25 minutes.
Uncover, raise the heat to brown the vegetables lightly, and finish with garam masala and cilantro.