Aloo Gobi

An Indian classic.

ingredients

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander (cilantro), separated into stalks and leaves and roughly chopped
Small green chilies, chopped
1 large cauliflower, cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 28 ounce can of diced tomatoes with juice
1 inch fresh ginger, peeled and minced
2 garlic cloves, chopped
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

1
Heat vegetable oil in a large saucepan. Add the chopped onion and one tablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Cook for one minute. Add chopped chillis (according to taste)
2
Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly.
3
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (make sure that the mixture doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce.
4
Cover and allow to simmer for at least twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry.
5
Turn off the heat, cover, and leave for as long as possible before serving. Squeeze a little fresh lemon juice over immediately prior to serving.