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Aloo Gobi
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Crispy spiced cauliflower and potato dish, steamed and fried for ultimate crunchiness.
Ingredients:
  • 3 tablespoons vegetable oil, divided
  • 0.5 teaspoon cumin seed
  • 1 small onion, quartered and sliced
  • 2 serrano chile peppers, minced
  • 1 teaspoon ginger paste
  • 2 teaspoons ground coriander
  • 0.25 teaspoon paprika
  • 0.5 teaspoon turmeric powder
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon garam masala
  • 2 medium baking potatoes, peeled and cut into 1 inch pieces
  • 0.5 head cauliflower, cut into florets
  • 2 teaspoons lemon juice
Instructions:
  • In a large pot over medium-high heat, heat 2 tablespoons of oil. Sizzle cumin seeds until golden brown and popping. Lower heat to medium, add onion, and cook until lightly browned. Stir in serrano pepper and ginger, cook for 1 minute. Add coriander, paprika, turmeric, cayenne, and garam masala, cook for 30 seconds until fragrant.
  • Combine potatoes and salt in the pot and cook covered for 5 to 7 minutes. Introduce cauliflower, cover, and steam in its own juices until tender, around 20 minutes. Mix in lemon juice. Drizzle remaining oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes until golden brown, stirring gently to preserve the cauliflower's texture.

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