Aloo Gobi, Spiced Indian cauliflower and potatoes.

This is a request from a friend who loves the Indian Aloo Gobi..
It's packed with so much flavor, serve it with Chapatti or Naan and it's a delicious vegetarian meal.

Serves4


Here's what you need:

1 cup chopped Potatoes (approx)
2 cup Cauliflower florets (a small head of cauliflower) (approx)
2 tbsp canola oil
1 tbsp garlic paste (or grated)
1 tbsp ginger paste (or grated)
1 medium onion chopped
1 large tomato chopped
1 tbsp lemon juice.
1/4 cup chopped Cilantro. 

Spices
1 tsp cumin
1 tbsp corriander powder
1/4 tsp turmeric powder
1/2 tsp or more - Chilli powder


 Method:

Chop the onions and tomatoes - have the spices ready.

Chop the potatoes and cauliflower and keep in water.

Heat oil in a skillet.  Add the ginger and garlic paste. Saute for 30 seconds.

Add in the onions. Saute for 2 minutes.

Add the tomatoes.. Saute for 2 minutes.

Add the spices and 2 tbsp water. Saute for 2 to 4 minutes

The spices with the onions and tomatoes should have cooked down and fragrant.
Add a few tbsp of water to avoid the spices from burning.  

Next, add in the potatoes and cauliflower. Toss it in the spices.
Add 1/4 cup water. 

Cover with a lid and let cook for about 10 minutes.
Open the lid and continue to cook for another 10 minutes without the lid. 
Stir occasionally. Add a few tbsp of water if necessary to avoid burning.
I like to cook on med low.
Do not add too much water or the veggies will become mushy.

The potatoes and cauliflower should be cooked but still holding their shape.
Once the potatoes and cauliflower is cooked - add the lemon juice and cilantro.

That's it.. your Aloo Gobi is ready. 
 Happy cooking.

Thanks for stopping by.