Name: Aloo Gobi
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 1/4 cup ghee; 1 teaspoon cumin seeds; 1 large red onion, chopped; 2 tablespoons ginger-garlic paste (see Cook’s Note); 1/2 cup tomato puree; 1 tablespoon kastoori methi (dried fenugreek leaves); 2 teaspoons coriander powder; 1 teaspoon garam masala; 1 teaspoon turmeric powder; 1/2 teaspoon Kashmiri red chile powder; 2 green chiles, slit; 1 large tomato, chopped; Kosher salt; 2 pounds cauliflower, cut into large florets; 1 pound russet potatoes, peeled and cubed; 1/4 cup julienned ginger; 2 tablespoons chopped fresh cilantro

Directions

Watch how to make this recipe.

Heat up a large pan on medium-high heat and add the ghee. Add the cumin seeds and sauté until the cumin starts to dance, 30 to 45 seconds. Add the red onions and sauté until golden, 3 to 4 minutes. Add the ginger-garlic paste and sauté for a minute. Add the tomato puree, kastoori methi, coriander powder, garam masala, turmeric powder, Kashmiri red chile powder, green chiles, chopped tomatoes and salt and mix well. Cover and cook the masala on low heat until the mixture has a paste-like consistency, 3 to 5 minutes.
Add the cauliflower florets and cubed potatoes and stir well. Add 1/2 cup of water and mix; cover and cook on low until the cauliflower and potatoes are cooked, about 15 minutes. Garnish with the julienned ginger and chopped cilantro.

Cook’s Note

If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.