Aloo Gobi

Ingredients

  • 2 tbsp Ginger-Garlic Paste (see below) or 1 tbsp garlic paste + 1 tbsp ginger paste
  • 1 tbsp ground coriander
  • 1 tsp cumin seeds
  • 1/2 tsp ground cumin
  • 1½ tsp turmeric
  • 2+ cups water
  • 2 tbsp peanut oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 small head cauliflower, cut into small florets
  • 2 large potatoes, peeled and cut into ½” cubes (yukon gold or russet)
  • 1 tsp salt
  • cilantro leaves, to garnish
  • rice, to serve

Instructions

  1. Combine Ginger-Garlic Paste/coriander/turmeric/ ½ c water in a small bowl and mix well.
  2. Warm the oil in a large pot over med-high. Add serrano and cook for 30 seconds. Add cumin seeds and cook another 30 seconds. Add the Ginger-Garlic mixture/½ c water. Cook until slightly thickened and darker in color (~2 minutes).
  3. Add potatoes. Stir to coat. Add salt and ½ c water. Cover. Cook over med for 20 min, stirring occasionally and adding more water if necessary.
  4. Add cauliflower and ½ c water. Recover and continue simmering (20-40 min) until vegetables are tender and sauce is thick, stirring occasionally and adding more water if necessary.
  5. Serve over rice, garnished with cilantro.

Ginger Garlic Paste

Ingredients

  • 1/2 c garlic cloves
  • 1/2 c ginger
  • 1/4 cup canola oil

Instructions

  1. Peel garlic. Peel and slice ginger.
  2. Combine all ingredients in a small food processor. Blend until mostly smooth.