Aloo Gobi - Cauliflower & Potato savory

Ingredients

  • 3 Tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, peeled and cut into small pieces
  • 1 bunch coriander leaves (cilantro), separated into stalks and leaves roughly chopped
  • 1 small green chilli, cut lengthwise
  • 1 teaspoon chili powder (as per taste)
  • 1 large cauliflower, leaves removed and cut into florets
  • 3 large potatoes, peeled and cut into even pieces
  • 3 Roma tomatoes chopped
  • Ginger, peeled and chopped
  • 3 cloves of garlic, chopped
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 1 teaspoons Garam masala*

    Directions

    1. Heat vegetable oil in a large saucepan.
    2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
    3. Stir together and cook until onions become golden, and translucent.
    4. Add chopped coriander stalks, two teaspoons of turmeric,1tsp chilli powder and salt to taste.
    5. Add chopped chillies (according to taste). Stir tomatoes into mixture.
    6. Add ginger and garlic; mix thoroughly.
    7. Add potatoes and cauliflower to the sauce plus a 4 tablespoons of water.
    8. Toss the cauliflower and potatoes in the saucepan so that they are evenly coated with the curry sauce.
    9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
    10. Add 1 teaspoon of Garam Masala and stir.
    11. Sprinkle chopped coriander leaves on top of the curry.
    12. Turn off the heat, cover, and leave for as long as possible before serving.

    • *Basic Garam Masala recipe

    2 tablespoons cumin seeds
    2 tablespoons coriander seeds
    2 tablespoons cardamom seeds
    2 tablespoons black peppercorns
    1 (3-inch) stick cinnamon, broken up
    1 teaspoon whole cloves

    Toast all ingredients on an iron skillet.  Use a coffee mill or blender to powder all ingredients.  Blend and store in an airtight container.