I love aloo gobi. It’s a potato (aloo) cauliflower (gobi) curry that’s super flavourful. Even though there are quite a few ingredients, it’s actually really quick and easy to make – just get everything prepped while the potatoes are cooking.
Total Time: 20 minutes
1 large russet potato, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 small tomato, diced (about ½ cup)
1 small onion, finely chopped (about ½ cup)
1 tablespoon finely grated ginger
1 teaspoon finely grated garlic
1 green chili pepper, sliced
¼ teaspoon turmeric
¼ teaspoon cayenne
½ teaspoon salt
4 cups cauliflower florets (1/2 a large head)
¼ cup water
1 tablespoon lemon juice
¼ teaspoon garam masala (optional)
¼ cup chopped cilantro
Place potatoes in a pot and add enough water to cover by 1-inch. Bring to a boil over high heat; boil potatoes until tender, about 6 minutes. Drain and set aside.
Heat oil in a Dutch oven over medium heat, add cumin seeds and cook until they start to dance and pop, about 2-3 minutes.
Add tomato, onion, ginger, garlic, chili, turmeric, cayenne and salt; cook, stirring occasionally until the tomatoes break down and become saucy, about 5 minutes.
Stir in ¼ cup of water and cauliflower. Reduce heat to medium-low; cover and simmer for 5 minutes, stirring occasionally.
Stir in potato, lemon juice, garam masala, and cilantro. Season to taste with a pinch of salt.