Aloo Gobi

Ingredients

  • 1 cauliflower, in florets

  • 2 potatoes, cut into small cubes

  • 1 small onion, minced

  • 2-3 cloves of garlic, minced

  • ginger, minced

  • 1/2 - 1 cup sweet peas, from a can or pre-steamed

  • 1/2 cup tomatoes, fresh or canned

  • 1-2 tsp cumin seeds

  • 2 tsp turmeric

  • 1 tsp coriander

  • 1 tsp garam masala

  • 1-2 tsp kashmiri chili powder

  • kasuri methi (dried fenugreek), optional

  • aamchur (dry mango powder), optional

Directions

  1. In a flat wide pan, parboil the cauliflower and potatoes in a bit of water for just a couple minutes.

  2. Drain and set aside.

  3. Return the pan to the stove, add oil. When hot add the cauliflower and potato back in.

  4. Fry until getting some browning. Be gentle not to crush it, and deglaze a bit with water if needed, but you want it dry. Then set aside.

  5. Return the pan to the stove, add oil. Add the cumin seeds till they pop. Fry the onion, add garlic and ginger.

  6. When browned, add the spices for a minute. Add the tomato and deglaze, cook until a wet paste, mixed and soft, and oil separating.

  7. Add back all ingredients, including the kasuri methi and aamchur. Season to taste with salt and sugar if too bitter. The result should be dry.