Aloo Gobi

 Aloo Gobi 

Prep: 30 Minutes

Cook: 40 Minutes     Serves: 4

Ingredients

1 to 2 tablespoons olive or other neutral oil

2 teaspoons cumin seeds

1 teaspoon ground turmeric

1 large yellow or red onion, diced

1 teaspoon plus pinch of fine sea salt, divided

2 heaping tablespoons grated or minced fresh ginger

4 cloves garlic, minced or pressed

1 medium to large potato, peeled and diced

1 jalapeño, finely sliced (optional)

1 medium head cauliflower, trimmed and cut into small florets

2 teaspoons garam masala

1 teaspoon ground coriander

1 cup undrained canned diced tomatoes, preferably organic

¼ cup hot water, plus more as needed

1 heaping tablespoon minced fresh cilantro

Preparation

In a Dutch oven or 4-quart sauté pan with a lid, heat the oil over medium-high heat. Once warm, add the cumin and turmeric. Cook until the seeds sizzle and turn reddish-brown, about 40 seconds.

Add the onion and pinch of salt. Cook 2 to 4 minutes, until the onions brown slightly, stirring occasionally.

Add the ginger and garlic. Cook another minute or less, stirring occasionally.

Add the potato and jalapeño, if using, and cook 1 to 2 minutes, until the potato softens slightly.

Add the cauliflower, garam masala, coriander, and 1 teaspoon salt. Mix well until all the florets are yellow from the turmeric. Cook about 2 minutes and then add the tomatoes and water.

Cover the pan, turn the heat down to medium-low, and cook for 20 to 25 minutes, or until the vegetables are soft, stirring occasionally. Cook a little less if you want a tiny bit of crunch, and cook a little longer if you want the vegetables to be a little softer. Add up to ½ cup additional water if the vegetable mixture is too thick.

Remove from the heat, add the cilantro, and put the lid back on. Let the aloo gobi sit for 3 to 5 minutes before serving to help the flavours all come together. 

Serve with roti, naan, or basmati rice.