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Aloo Gobi

Tools & Cookware

Knife and cutting board
Stirring implement
Large pot

Ingredients

3 Tbsp neutral-flavour oil (canola, vegetable, etc.)
½ tsp cumin seed
1 small onion
2 chile peppers
1 tsp ginger paste
2 tsp ground coriander
¼ tsp paprika
½ tsp turmeric powder
½ tsp cayenne pepper
½ tsp garam masala
2 medium baking potatoes
1 tsp salt
½ head cauliflower
2 tsp lemon juice

Preparation

Quarter and slice the onion
Mince the chile peppers
Peel and cut the potatoes into 2-3cm pieces
Cut the cauliflower head into florets

Instructions

Heat 2 Tbsp oil over medium-high heat in the large pot
Fry cumin seeds until they turn golden brown and begin to pop
Reduce heat to medium and stir in the onion; cook until lightly browned
Stir in pepper and ginger; fry for 1 minute
Add coriander, paprika, turmeric, cayenne, garam masala; mix and cook until fragrant (~30 seconds)
Stir potatoes and salt into the pot, cover, and cook for 5-7 minutes
Add cauliflower, cover, and cook 20 minutes or until cauliflower is tender
Stir in lemon juice
Pour remaining 1 Tbsp oil around the edges of the pot
Increase heat to medium-high and fry 3-5 minutes, stirring gently