Aloo Gobi (Potato And Cauliflower) Recipe

• 1 medium cauliflower, cut into small florets (about 4 cups)
• 2 large Yukon Gold potatoes, peeled and diced (about 2 cups)
• 1 large yellow onion, finely chopped
• 2 medium ripe tomatoes, finely chopped
• 3 tablespoons vegetable oil or ghee
• 1 tablespoon fresh ginger, grated
• 4 garlic cloves, minced
• 2 teaspoons cumin seeds
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons ground coriander
• 1 teaspoon Kashmiri red chili powder (or paprika for less heat)
• 1 teaspoon garam masala
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt (or to taste)
• 1/2 teaspoon amchur (dried mango powder) or juice of 1/2 lemon
• 1/2 cup fresh cilantro leaves, chopped (plus extra for garnish)
• 1 green chili, finely sliced (optional, for heat)
• 1/4 cup water (as needed for cooking)

Aloo Gobi Instructions

1. Wash the cauliflower thoroughly, then cut it into small, bite-sized florets and set aside.
2. Peel the Yukon Gold potatoes and dice them into 1/2-inch cubes.
3. Finely chop the yellow onion and the ripe tomatoes, keeping them in separate bowls.
4. Grate the fresh ginger and mince the garlic cloves.
5. Finely slice the green chili if you are using it for extra heat.
6. Heat the vegetable oil or ghee in a large, heavy-bottomed skillet or Dutch oven over medium heat.
7. Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until fragrant.
8. Add the finely chopped onion and sauté for 5-6 minutes, stirring often, until the onion turns golden brown.
9. Stir in the grated ginger, minced garlic, and sliced green chili (if using), and cook for 1 minute until aromatic.
10. Add the ground turmeric, ground coriander, Kashmiri red chili powder, and ground black pepper. Stir well and cook for 30 seconds to bloom the spices.
11. Add the chopped tomatoes and 1 teaspoon sea salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.
12. Add the diced potatoes and cauliflower florets to the pan, mixing well to coat them with the spice mixture.
13. Pour in 1/4 cup water, stir, and cover the pan with a lid. Reduce the heat to low and let the vegetables simmer for 18-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender but not mushy. Add a splash more water if the mixture looks too dry.
14. Once the vegetables are cooked, uncover and sprinkle in the garam masala and amchur powder (or squeeze in the juice of half a lemon). Stir gently to combine.
15. Fold in 1/2 cup chopped fresh cilantro leaves, reserving a little for garnish.
16. Taste and adjust salt or lemon juice as needed, then transfer to a serving dish and garnish with the remaining cilantro before serving.