Aloo Gobi - Spiced Potato and Cauliflower

Ingredients

• 2 medium potato
• 1 medium cauliflower
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 tablespoon ginger
• 1 whole green chili
• 1 teaspoon coriander powder
• 1 large onion
• 2 cloves garlic
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons fresh cilantro

Instructions

1. 1

   Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Set aside.

2. 2

   Finely chop the onion, ginger, and garlic. Slice the green chili lengthwise.

3. 3

   In a large skillet, heat 3 tablespoons of vegetable oil over medium heat.

4. 4

   Add 1 teaspoon of cumin seeds to the hot oil and sauté for about 30 seconds until fragrant.

5. 5

   Add the chopped onion, ginger, and garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent.

6. 6

   Stir in the diced potatoes and cauliflower florets. Cook for 2-3 minutes, allowing them to absorb the flavors.

7. 7

   Add 1 teaspoon of turmeric, 1 teaspoon of coriander powder, and salt. Mix well to coat the vegetables with the spices.

8. 8

   Pour in 1 cup of water and add the green chili. Bring the mixture to a boil.

9. 9

   Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.

10. 10

    Once cooked, remove the lid and increase the heat to medium-high to evaporate any excess water, cooking for an additional 5 minutes.

11. 11

    Garnish with freshly chopped cilantro before serving.

12. 12

    Serve hot with rice or flatbread.