Name: Don Diegos Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium potatoes, peeled and cubed; 1 small head of cauliflower, cut into florets; 2 tablespoons vegetable oil; 1 teaspoon cumin seeds; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon garam masala; 1/2 teaspoon chili powder; 1 onion, finely chopped; 3 cloves of garlic, minced; 1-inch piece of ginger, grated; 1 tomato, diced; Salt and pepper, to taste; Fresh cilantro, for garnish

Instructions

Boil the cubed potatoes in a pot of salted water for about 5 minutes until slightly tender. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced tomato to the skillet and cook until it starts to break down and release its juices.
Sprinkle in the turmeric, ground coriander, ground cumin, garam masala, and chili powder, stirring well to combine with the onion and tomato mixture.
Add the cauliflower florets and partially cooked potatoes, coating them evenly with the spice mixture.
Season with salt and pepper to taste. Cover the skillet and cook for about 15-20 minutes, stirring occasionally, until vegetables are tender and infused with flavor.
Garnish with freshly chopped cilantro.
Serve hot with steamed rice or naan bread.

Ingredients

Instructions

Nutrition Facts

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