Aloo Gobi: Curried Potatoes and Cauliflower
This fragrant and bright dish is surprisingly easy, given all the flavors you taste with each bite. Garlic and ginger are balanced by tomato, while coriander and cumin add the distinctly Indian flavor.
Servings: 4 servings
Ingredients
- 3 tbsp avocado oil
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tomato medium, diced
- 1 tsp coriander
- 1 tsp turmeric
- 1 1/2 cups potato chopped 1" cubes
- 4 cups cauliflower florets
- 1/2 tsp cumin
- 1/2 cup water or chicken broth
- salt to taste
- red chili pepper powder optional
- 1/4 cup cilantro chopped
Instructions
- Add oil to the pan on high heat.
- Sauté the garlic and ginger. Add the diced tomato.
- Add coriander and turmeric and stir.
- Add 1/4 cup water/chicken broth to create a paste with the spices, tomato, garlic, and ginger.
- Add potatoes and fold into tomato spice paste so potatoes are coated. Cook 1 minute on medium.
- Add cauliflower and stir to coat with spice paste so all vegetables are coated yellow.
- Season with salt, add remaining broth/water, cover on medium low heat to allow vegetables to steam, about 10 minutes.
- Garnish with chopped cilantro.