Aloo gobi

Difficulty: 2/5

Preparation and cooking time: 50 minutes

Servings: 4

Ingredients:

FOR THE GINGER-GARLIC PASTE

• 6 minced garlic cloves
• 2.5cm x 2.5cm minced ginger
• 1 chopped tomato

FOR THE CURRY

• 600g cauliflower florets
• 450g cubed potatoes
• 4 chopped tomatoes
• 2 sliced onions
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp cayenne powder
• 1/2 tsp garam masala
• 1 tsp extra-virgin olive oil
• 1 tsp salt

Instructions:

• Blend the ingredients of the ginger-garlic paste with an immersion blender. Set aside.
• In a large-sized pot, steam the potatoes for 5 minutes. Add the cauliflowers and the salt. Steam for another 10 minutes. Set them aside.
• In the same pot, add the olive oil. Let it heat up. Add the cumin seeds (whole). Cook them in the oil until they 'pop' - they should make a little popping sound eventually, with a strong smell being released.
• Add the ginger-garlic paste. Cook for 5 minutes on medium heat, stirring occasionally.
• Add the tomatoes. Cook for another 3 minutes on medium heat.
• Add the coriander, the turmeric, and the cayenne powder. Mix and stir everything together. Cook for another 3 minutes on medium heat.
• Add the cauliflower florets and the potatoes back. Cook for 3 minutes on low heat.
• Add the garam masala. Cook for another 5 minutes on low heat.

Serving:

• Serve the aloo gobi hot with a side of brown rice or legumes.