28/02/2023
HOW TO MAKE
Aloo Gobi (Spiced Potato And Cauliflower)
INGREDIENTS:
1/4 cup grapeseed avocado oil (or another neutral oil)
1 teaspoon cumin seeds
1/2 teaspoon nigella seeds (kalonji) optional
1 medium finely chopped onion 5 crushed garlic cloves
crushed ginger, 3/4 inch
3 finely chopped small to medium tomatoes
2 tablespoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric 14 teaspoon red chili powder (or more to taste)
1 tsp salt or more to taste
1 small head cauliflower cut into small florets (about 1 lb or 500 grams chopped)
2 medium peeled and cut into 1/2-inch cubes (approximately 350 g), placed in a bowl of water to prevent browning
1 sliced or chopped green chili pepper
1/2 teaspoon soy sauce (or tamari)
1/4 teaspoon lemon or lime juice, or more to taste
2 tablespoons cilantro leaves, chopped
PREPARATIONS:
In a nonstick skillet, heat the oil over medium-high heat. Allow the cumin and nigella seeds to sizzle for a few seconds. Add the chopped onions and cook, stirring frequently, for 5-6 minutes, or until they turn lightly golden.
Sauté the garlic and ginger for 30 seconds, or until the raw smell goes away. Combine the tomatoes, spice powders (coriander, cumin, turmeric, red chili), and salt in a mixing bowl. Cook for 4-5 minutes, or until the tomatoes are soft and the oil begins to separate from them.
Combine the potatoes, cauliflower, and green chili pepper in a large mixing bowl. Cook for 4-5 minutes, stirring occasionally.
Reduce the heat to low-medium, cover, and cook for about 20 minutes, stirring once or twice in between.
When the vegetables are tender and all of the moisture has evaporated, remove from the heat and stir in the soy sauce and lemon juice. Mix thoroughly and top with chopped cilantro. Serve alongside roti, naan, or rice.