Aloo Gobi

INGREDIENTS

• 2 large potatoes, peeled and cubed
• 1 medium cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons cooking oil
• Fresh cilantro (for garnish)
• 1/2 cup water (as needed)

Recipe

Step 1: Heat Oil and Temper Spices

- Heat oil in a large pan over medium heat.

- Add cumin seeds and let them splutter for a few seconds.

Step 2: Sauté Onions and Tomatoes

- Add the finely chopped onions and sauté until golden brown.

- Add the ginger-garlic paste and green chilies, and sauté for another 2 minutes.

- Add the chopped tomatoes, red chili powder, coriander powder, and turmeric powder.

- Cook until the tomatoes soften.

Step 3: Cook the Aloo and Gobi

- Add the cubed potatoes and cauliflower florets to the pan, mix well to coat them with the spices.

- Add garam masala, cumin powder, and salt. Stir to combine.

- Add about 1/2 cup of water and cover the pan.

- Let it cook on low heat for about 15-20 minutes or until the potatoes and cauliflower are tender.

- Stir occasionally and add more water if necessary to prevent burning and to cook the vegetables thoroughly.

Step 4: Garnish and Serve

- Once the vegetables are cooked through,

- remove the cover and cook for another 5 minutes to allow any excess water to evaporate.

- Garnish with fresh cilantro and serve hot.

- Enjoy Aloo Gobi with roti, naan, or rice!