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Aloo Gobi

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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 one onion
• Mince the two chile peppers
• Peel and cut the two potatoes into 2-3cm pieces
• Cut the ½ head of cauliflower head into florets

Instructions

• Heat 2 Tbsp of oil over medium-high heat in the large pot
• Fry the ½ tsp of cumin seeds until they turn golden brown and begin to pop
• Reduce heat to medium and stir in the sliced onion; cook until lightly browned
• Stir in the chile peppers and 1 tsp of ginger paste; fry for 1 minute
• Add the 2 tsp of ground coriander, ¼ tsp of paprika, ½ tsp of turmeric powder, ½ tsp of cayenne pepper, and ½ tsp of garam masala; mix and cook until fragrant (~30 seconds)
• Stir the cut potatoes and 1 tsp of salt into the pot, cover, and cook for 5-7 minutes
• Add the florets of cauliflower, cover, and cook 20 minutes or until cauliflower is tender
• Stir in the 2 tsp of 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