Aloo Gobi

A vibrant dry curry of tender potatoes and cauliflower florets, coated in fragrant turmeric and cumin. This Punjabi staple is naturally vegan and makes a satisfying weeknight dinner.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 3 medium Yukon Gold potatoes, peeled and cubed
• 1 large yellow onion, diced
• 2 medium tomatoes, diced
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 green chili, slit
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp red chili powder
• ½ tsp garam masala
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

Method

1. Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds and let them splutter for 15 seconds.
2. Add diced onion and saute until softened and lightly golden, about 5 minutes.
3. Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.
4. Add turmeric, ground coriander, red chili powder, and salt. Stir for 30 seconds to bloom the spices.
5. Add diced tomatoes and cook until they break down into a paste, about 3 minutes.
6. Add cubed potatoes and cauliflower florets. Toss well to coat in the spice mixture. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring every 5 minutes, until potatoes are fork-tender.
7. Sprinkle garam masala over the top and stir gently. Cook uncovered for 2 more minutes to let any excess moisture evaporate.
8. Garnish with fresh cilantro and serve with warm roti or steamed rice.

Chef's note: Do not stir too aggressively once the potatoes are tender or they will fall apart. If the vegetables start sticking to the pan, sprinkle a tablespoon of water at a time rather than adding oil.

Nutrition per serving

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