Aloo Gobi

dry-spiced potato and cauliflower

Makes 4 servings · 310 kcal per serving

Ingredients

• 500 g Cauliflower
• 450 g Potato
• 250 g Onion
• 200 g Tomato
• 50 g Vegetable Oil
• 30 g Ginger-Garlic Paste
• 15 g Ground Coriander
• 15 g Cilantro
• 13 g Salt
• 10 g Green Chili
• 8 g Cumin Seed
• 8 g Kashmiri Chili Powder
• 8 g Garam Masala
• 5 g Turmeric

Method

1. Heat the oil and crackle the cumin seeds. Add the onion and cook until golden, then the ginger-garlic paste and green chili for 1 min. Stir in the turmeric, coriander, and Kashmiri chili, add the tomatoes, and cook until they break down.
2. Add the potatoes and cauliflower with the salt, toss to coat, and add a splash of water. Cover and cook on low, stirring occasionally, until tender but still holding their shape, ~20 min. Uncover for the last few minutes to dry it out.
3. Finish with the garam masala and cilantro.