aloo gobi

category: [indian]

2 Tbsp oil 1/2 tsp cumin seeds 1 Tbsp ginger+garlic, minced 1 medium onion, finely chopped 1-2 medium potatoes, 3/4-inch pieces 1 green chili, minced 2 cups cauliflower florets, 1.5-inch pieces 1 tsp red chili powder 1/4 tsp turmeric 3/4 tsp cumin powder 1.5 tsp garam masala 3/4 tsp coriander powder 2-3 Tbsp water 1-2 Tbsp tomato paste lemon juice

Chop cauliflower. Put florets in slightly hot water for 3-4 minutes. Drain water, rinse well, drain completely.

Cube potatoes. Keep immersed in water until used. (Soaking up moisture helps potatoes to cook faster.)

Mince ginger & garlic.

Heat oil in large heavy-bottomed pan, with lid available. Add cumin seeds. When they sizzle, add ginger & garlic and saute 30 seconds.

Add onions and stir fry until transparent.

Add potatoes & green chili. Stir fry 2-3 minutes. Cover and cook on low-medium until half done. Keep stirring and cook covered. Potatoes are slightly tender but still undercooked.

Add cauliflower and stir fry 3 minutes.

Add red chili powder, turmeric, cumin powder, garam masala, & coriander powder. Mix well. Sprinkle 2-3 Tbsp water, to keep the aloo gobi moist. Cook covered, low heat, stirring every few minutes, until potatoes are soft and fully cooked. Be careful not to overcook cauliflower.

Add tomato paste. Fry 2-4 minutes on medium-high until raw tomato smell is gone.

Sprinkle lemon juice.

source: This (very long) page contains 2 recipes. I tried the first (drier) one on [2021-12-19] with pretty good results. A bigger pot or a smaller quantity of veggies might have helped.