Aloo Gobi

Aloo translates to potato and gobi translates to cauliflower. A lovely dish, featuring two of my favorite vegetables. You'll typically find this dish in two forms -- semi-dry (stir-fried) and wet (more of a curry). This recipe is the dry kind. The flavors turned out quite nice, though I might try to deep-fry the vegetables beforehand (especially the potatoes) to achieve an even better texture.

Active Time: 40 min

Total Time: 40 min


Ingredients

1. Fry ginger and garlic for about ~1 minute over medium-high heat. Then add onion and stir-fry until translucent.
2. Turn the heat down to medium. Add potatoes, stir fry for ~2-3 minutes. Then cover and cook, stirring frequently until about half done, roughly ~10 minutes. Add a bit of water if needed.
3. Add cauliflower, stir-fry for ~2-3 minutes. Add chili powder, garam masala, coriander, cumin, and turmeric. Cover and cook, stirring frequently, until almost tender.
4. Season generously with salt to taste. Add tomato and fenugreek, and continue to stir-fry for ~3 minutes. Optionally squeeze a touch of lemon juice and stir in.
5. Garnish with chopped coriander and season to taste. Enjoy!


Instructions

> Yukon gold potato (2 medium, peeled and cubed)
> cauliflower (about 1/2, cut into florets)
> onion (1, finely diced)
> tomato (1 medium, diced)
> ginger (1 tbsp, minced)
> garlic (4 cloves, minced)
> cumin (1 tsp)
> chili powder (1 tsp)
> garam masala (1 tsp)
> coriander (1 tsp)
> turmeric (1/2 tsp)
> fenugreek (1/2 tsp)
> salt
> coriander (finely chopped)
> (optional) lemon juice
> neutral oil / ghee


Notes/Tips:

> Consider deep-frying the potato and cauliflower (especially the potato) until golden and crisp, before stir-frying together. This allows the vegetables to cook down to a lighter texture, and gives a much nicer exterior to the potatoes in particular. This is often how the dish is made in restaurants. If you do, you can significantly shorten the stir-frying process.
> Be very generous with the amount of oil (or ghee) you use when stir-frying. It'll go a long way to enhance the flavors of the vegetables, particularly when frying the spices in there too.
> Potatoes take significantly longer than cauliflower to cook through, so don't add the cauliflower until half-way done with the potato. Otherwise, you'll end up with mushy cauliflower.
> Don't add salt or tomatoes until almost done; it'll prevent the potatoes from cooking properly.
> Depending on how the cooking process is going, you may want to turn the heat down somewhat, perhaps to medium, especially for the latter half of the cooking process. There is little water being added, so it is easy to burn the vegetables if you're not careful.