Aloo Gobi — curried potato & cauliflower

Oct 21

2 tablespoons olive oil or ghee

1 teaspoon cumin seed or 2 teaspoons ground cumin

1 large onion, chopped, about 2 cups

2 garlic cloves, minced

2 inch piece of fresh ginger root, peeled and minced

1 small hot chili, fresh or dried, optional

1/2 teaspoon turmeric powder (or use 1 tablespoon minced fresh turmeric!)

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

A few pinches ground clove

1 cup tomato puree

1/4 cup water

1 teaspoon salt

1 lb. potatoes, peeled and cubed

1 lb. cauliflower, florets and stems, cut into bite sized pieces

Chopped cilantro for garnish, optional

Heat the oil/ghee in a heavy bottom dutch oven or soup pot.

If using cumin seeds, add them now and cook for 1 minute.

Add onion, garlic, ginger, and chili (if using) and saute with a few pinches of salt until onion is translucent, 2-3 minutes.

Add the remaining spices (add the cumin now if using ground) and stir well, then add the tomato puree and water.

Bring the mixture to a simmer, then add the potato, cauliflower and salt, stirring well. Cook over medium low heat, covered, for 15-20 minutes.

Stir the mixture halfway through, adding another 1/4 cup water if the pan looks dry. Sample a potato piece to make sure it’s tender.

Taste and season with salt if needed. Garnish with cilantro and serve with hot basmati rice.

Serves 4

*Recipe adapted from the Food with Chetna youtube channel with Chetna Makan.

Simple applesauce