Aloo Gobi

INGREDIENTS

• 500g Cauliflower
• 300g Potato
• 1 Onion
• 2 Tomato
• 2 tsp Garlic Paste
• 2 tsp Fresh Ginger
• 1 Green Chilli
• 4 tbsp Cooking Oil
• 1 tsp Cumin Seed
• 0.5 tsp Turmeric
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Red Chilli Powder
• 1 tsp Salt
• 10g Coriander

STEPS

1. 1

   Cut 300g of potato into 2 cm cubes and 500g of cauliflower into bite-size florets. Chop 1 onion, 2 tomatoes, and 1 green chilli. Set aside.

2. 2

   Heat 4 tbsp of cooking oil in a wide heavy-based pan over medium heat. Add 1 tsp of cumin seed and fry for 30 seconds until fragrant.

   ⏱ 1 min

3. 3

   Add 1 onion (chopped) and cook for 5 minutes, stirring occasionally, until softened and lightly golden.

   ⏱ 5 min

4. 4

   Add 2 tsp of garlic paste, 2 tsp of fresh ginger (grated or minced), and 1 green chilli (chopped). Cook for 1 minute, stirring constantly.

   ⏱ 1 min

5. 5

   Add 2 tomatoes (chopped), 0.5 tsp of turmeric, 2 tsp of ground coriander, 0.5 tsp of red chilli powder, and 1 tsp of salt. Cook for 5 minutes, stirring and pressing the tomato, until the mixture is thick and the oil begins to separate.

   ⏱ 5 min

6. 6

   Add 300g of potato and 500g of cauliflower and stir thoroughly to coat them in the masala. Cover and cook over low heat for 20 minutes, stirring every 5 minutes, until the potato is tender when pierced and the cauliflower is tender but not mushy. Add 1 to 2 tablespoons of water only if the pan looks dry.

   ⏱ 20 min

7. 7

   Remove the lid and cook for 3 minutes over medium heat to drive off excess moisture. Stir in 1 tsp of garam masala and 10g of coriander (chopped), then rest for 1 minute before serving.

   ⏱ 3 min