Aloo gobi

Indian cauliflower and potatoes. Adapted from smitten kitchen and VahRehVah

1 head of cauliflower, cut into little florets
250 g Yukon Gold potatoes, peeled and cut into cubes
tomatoes, chopped (I only had canned “chili” beans)
some green peas
5 glugs of vegetable oil
salt
grated fresh ginger
2 garlic cloves, minced
minced fresh jalapeño (even green chili is not in season here)
1 medium onion, finely chopped
cumin seeds, garam masala, ground coriander, turmeric, cayenne/red chili powder
1/2 cup water
fresh cilantro (also not in season here!)

  1. Heat oil in a pan, saute cumin seeds and ginger-garlic paste for a minute, then add crushed tomato, onion, green chilli, turmeric, cook till it sizzles. Add the rest of spices mixed in the water, add potatoes, cauliflower, and salt. Fry for a few minutes.
  2. Lower the heat, cover, and simmer for about 15 minutes until the vegetables are cooked.
  3. Serve hot with naan, chapati or roti.

IMAG3625.jpg

~Jessica

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