Aloo Gobi
Steps
- Cut 2 peeled medium potatoes into ¾in / 2cm cubes and 180g of cauliflower into 1½in / 4cm florets.
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add ½ teaspoon of cumin seeds, then ½ tablespoon of grated ginger and ½ tablespoon of minced garlic. Stir for 30 seconds.
- Add 1 finely chopped onion and cook until translucent. Add the potatoes; fry for 3 minutes. Cover and cook over low-medium heat for 8-9 minutes, adding a splash of water if it gets dry.
- Add the cauliflower; fry for 3 minutes. Stir in ¾ teaspoon of Kashmiri chili powder, 1 teaspoon of garam masala, ¾ teaspoon of ground coriander, ½ teaspoon of roasted ground cumin, and ¼ teaspoon of turmeric.
- Sprinkle with water, cover and cook, stirring occasionally, until almost tender. Season with salt and cook until the potatoes are soft.
- Mix 2 tablespoons of tomato paste with 3 tablespoons of water, then add to the pan with 1 tablespoon of dried fenugreek leaves. Stir-fry for 3-4 minutes.