Aloo Gobi

Ingredients

• 4 medium-small potatoes cubed

• 2 1/5 cups of chopped cauliflower florets

• 2 1/2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 tablespoons minced garlic

• 2 tablespoons minced ginger

• 1 green chili minced

• 1 teaspoon cumin

• 1 teaspoon red chili powder

• 1/2 teaspoon turmeric

• 1 teaspoon garam masala

• 1 teaspoon curry powder

• Pinch of salt

• 1 cup chopped tomato

• Juice of 1 lemon

Preparation

1. Bring a quart of heavily water to a boil. Boil the 4 cubed potatoes until slightly softened (about 8 minutes). Blanch 2 1/5 cups of chopped cauliflower florets for 2 minutes in the boiling water. Take both out of the water and let dry.

2. In a large skillet on medium heat sauté the diced medium onion with the 2 1/2 tablespoons of olive oil until the onion begins to be translucent on the edges. Add the 2 tablespoons minced garlic, 2 tablespoons minced ginger, 1 green chili minced, 1 teaspoon cumin, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon curry powder, and a pinch of salt. Sauté the aromatics for 2 minutes until fragrant.

3. Add the potatoes and cauliflower and stir together. Cook until both the potatoes and cauliflower are softened but still have a little crunch. Add the cup of chopped tomatoes and let them cook down (about 4 minutes).

4. Finish with the juice of 1 lemon. Serve with rice or bread (like naan or roti).

Notes

• Servings: ~ 4 persons