Aloo Gobi (Indian-Spiced Potatoes and Cauliflower)

Aloo Gobi (Indian-Spiced Potatoes and Cauliflower)

Hearty potatoes and tender cauliflower florets are cooked up with tomatoes and Indian spices to make this flavor-packed aloo gobi.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, coarsely chopped
• 3 garlic cloves, finely chopped
• 2 teaspoons fresh ginger, peeled and minced
• 1 green chili (jalapeño or serrano), sliced
• 1/2 teaspoon cumin seeds
• 1 1/2 pounds (2 large) russet potatoes, peeled and cut into 1-inch cubes
• 1 pound (1 medium) cauliflower, cut into 2-inch florets
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground turmeric
• 1 1/2 – 2 cups water
• 1 large tomato, cut into 1-inch cubes
• 1/2 teaspoon garam masala
• 1/2 cup fresh cilantro, chopped

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To serve:

• 4 cups cooked basmati rice

Instructions

1. In a large saucepan, heat up the oil over medium heat. Once the oil is hot, add the onion and garlic and stir-fry until soft and translucent, 1-2 minutes. Add the ginger, chili, and cumin seeds, and stir-fry for another 1 minute.
2. Add the potatoes and cauliflower and cook, stirring frequently, for about 4-5 minutes. Add the sea salt, ground turmeric, and 1 1/2 cups of water. Stir to mix all the ingredients well. Bring to a boil and reduce the heat to a simmer. Cover and cook, stirring occasionally, until the potatoes and cauliflower are fork tender and the liquid has been reduced, about 15-20 minutes. You may need to add more water if it gets too dry, but this dish is meant to be thick. 
3. Add the tomato and cook for another 2-3 minutes. Sprinkle in the garam masala and chopped cilantro and toss to mix.
4. Serve immediately with the cooked basmati rice. 

Source  https://ohmyveggies.com

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