Aloo Gobi

Aloo Gobi is an Indian dish meaning Potatoes Cauliflower in Hindi. This recipe is nice and may seem simple, but it is pretty tiresome to make. Meg, ca c'est pour toi.

You need:

-3 large potatoes, diced in large chunks

-1 head of cauliflower, broken and de-stalked

-1 bunch of cilantro, stems separated from leaves

-1 large onion, diced

-1/2 inch of ginger, chopped

-2 tomatoes, diced

-2 cloves of garlic, minced

-Ghee butter/ Oil (if you have no ghee)

-1tsp. cumin seeds

-2tsp. tumeric

-3tsp. chili powder

-Salt/Pepper

-2tsp. Garam Masala

Start by sweating your onion in the ghee, once translucent, add the cumin seed to the onions until fragrant or "bloomed." Meanwhile chop your cilantro stems into small pieces and then add them to the onions. Add the turmeric, chili powder, and salt. Once "bloomed," toss in the tomatoes and allow their juices to flow. Next add the ginger and garlic. Cook for 4 minutes and add the cauliflower and potato chunks being sure to coat the spicy mixture on the chunks. Add 3/4 cup of water and allow this mixture to simmer for 30 minutes on low heat. Aloo Gobi is best served on the drier side, but still moist enough to taste the curried sauce. At the end of the twenty minutes turn off the heat and add the garam masala and any salt you may need. Finish the dish with the brightness of the green cilantro leaves.