Classic Aloo Gobi

• Potatoes

  2 medium
• Cauliflower

  1 small head
• Onion

  1 small
• Tomato

  1 medium
• Garlic

  2 cloves
• Ginger

  1 inch piece
• Green Chili

  1
• Vegetable Oil

  2 tablespoons
• Cumin Seeds

  0.5 teaspoon
• Turmeric Powder

  0.5 teaspoon
• Coriander Powder

  1 teaspoon
• Cumin Powder

  1 teaspoon
• Garam Masala

  0.5 teaspoon
• Salt

  to taste
• Water

  0.3 cup
• Fresh Cilantro

  2 tablespoons

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Todos los pasos

1. 1

   Wash and peel the potatoes, then cut them into 1-inch cubes. Break the cauliflower into small florets. Set aside.

2. 2

   Finely chop the onion, garlic, ginger, and green chili (if using).

3. 3

   Heat the vegetable oil in a large pan or pot over medium heat. Add the cumin seeds and let them splutter for a few seconds.

4. 4

   Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.

5. 5

   Stir in the chopped garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.

6. 6

   Add the chopped tomato and cook until it softens and the oil starts to separate, about 3-5 minutes. Mash the tomatoes lightly with the back of your spoon.

7. 7

   Reduce the heat to low. Add turmeric powder, coriander powder, and cumin powder. Sauté for 1 minute, stirring constantly, to cook the spices.

8. 8

   Add the potato cubes and cauliflower florets to the pan. Mix well to coat them evenly with the spice mixture.

9. 9

   Pour in the water and add salt to taste. Stir, then cover the pan and cook on low heat for 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.

10. 10

    Once the vegetables are cooked, stir in the garam masala. Cook for an additional 2 minutes, uncovered.

11. 11

    Garnish with freshly chopped cilantro before serving. Serve hot with rice or flatbread.