Aloo Gobi (Indian Potato and Cauliflower)

North India's beloved dry curry — potatoes and cauliflower with turmeric and cumin.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 medium potatoes, peeled and cubed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric, 1 tsp coriander, 1/2 tsp cumin, 1/2 tsp garam masala
• 1 tomato, diced
• Salt, cilantro

Method

1. Heat oil. Add cumin seeds — let them splutter (30 sec).

2. Add onion, cook 4 min. Add garlic, ginger — 1 min.

3. Add ground spices — bloom 30 sec.

4. Add potatoes, cauliflower, tomato, salt, and 1/4 cup water. Cover.

5. Cook over medium-low 20 min, stirring occasionally, until vegetables are tender.

6. Garnish with cilantro. Serve with roti or rice.

What You're Practicing

• This is a dry curry — very little liquid. The vegetables steam in their own moisture.
• Cumin seeds spluttering in hot oil is the Indian technique of tadka — same as blooming spices.