Aloo Gobi (Indian-Spiced Cauliflower and Potatoes)

By Sylvia Fountaine | Feasting at Home · feastingathome.com

35 minServes 4

A dry curry of potatoes and cauliflower tempered with cumin and mustard seeds, simmered in a spiced tomato base until tender.

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prepPreheat a large skillet over medium heat.
3 tablespoons ghee	Sauté aromatics until golden, 3–4 min	Add cumin & mustard seeds, sauté 1–2 min	Add ground spices & tomato, cook down 4–5 min	Add salt & water, stir well	Add potatoes & cauliflower, simmer covered 15 min	Uncover, reduce until dry, stirring occasionally	Garnish with cilantro, serve
1 shallot, chopped
4 cloves garlic, chopped
1 teaspoon fresh ginger, finely chopped
1 serrano chile, split down the middle, stem intact
2 teaspoons whole cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon asafoetida
1 teaspoon ground coriander
1 medium tomato, finely diced, with juices
1 teaspoon salt
180 ml water
300 g diced potatoes (3/4 inch dice)
1 small head cauliflower, cut into small bite-sized florets (about 500 g)
Cilantro or scallions, for garnish

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