Aloo Gobi

🛒 Ingredients

• Two medium-sized potatoes, peeled and cut into fairly large cubes
• One medium sized cauliflower, cut into small florets
• Two tablespoons of vegetable oil or coconut oil
• 1/2 teaspoon whole cumin seeds
• One green chili, sliced obliquely (according to spicy taste)
• 1/2 onion, thinly sliced
• 2 cloves garlic, finely chopped
• One piece of finely grated ginger
• 1/2 teaspoon turmeric powder1/2 teaspoon turmeric powder
• One teaspoon of ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili powder (optional)
• 1/2 teaspoon salt
• A pinch of granulated sugar
• 2 tablespoons of boiled water
• A few fresh coriander leaves for sprinkling

👩‍🍳 Instructions

1. 1

   Sauté the initial spices: Heat oil in a skillet over medium heat. Add the whole cumin seeds and wait until they pop and release their aroma. Add the onions, garlic, ginger and green chilies, sauté until the onions are wilted and fragrant.

2. 2

   Cook the potatoes: Add the diced potatoes and mix well with the spices. Add the turmeric, coriander, cumin powder, salt, and sugar. Stir well for 2 minutes. Pour in a little water, cover the pan, and cook over low heat for 5 to 7 minutes, until the potatoes are semi-tender.

3. 3

   Add cauliflower: add the cauliflower florets and stir gently to mix well with the spices. Cover again and cook for another 8 to 10 minutes until both vegetables are fully cooked but the cauliflower remains intact.

4. 4

   Final touches: Remove the lid from the pan and turn the heat up briefly to allow any remaining water to evaporate and allow the spices to dry out and absorb into the vegetables. Turn off the heat and sprinkle with fresh coriander leaves.

5. 5

   Serve: Warm Aloo Gobi is ready to be enjoyed with rice or your favorite bread!