Aloo Gobi – Indian Cauliflower and Potato Curry

Ingredients:

1 medium cauliflower, cut into florets

2 large russet potatoes, cubed

4 tablespoons canola oil

½ teaspoon black mustard seeds (or regular if cannot find black)

½ teaspoon cumin seeds

½ teaspoon coriander seeds, crushed in a mortar and pestle

1 medium onion, diced

1 Jalapeno or any hot green pepper, sliced (can use seeded or ½ seeded to tone down heat)

1 medium tomato, diced

3-4 garlic cloves, minced

1 small piece of fresh ginger (thin 1 inch), grated on small hole grater or ginger grater

½ teaspoon red pepper chili powder

1/3-½ teaspoon turmeric powder

½ teaspoon salt or according to taste

4-8 tablespoons of water

Garnish:

Cilantro leaves

Wedges of lime or lemon

Optional (I do not add but some do):

½ teaspoon of crushed dry asafetida leaves

¼ teaspoon hing powder

¼ teaspoon amchoor powder (mango powder)

Touch of garam masala for taste and garnish before serving

Directions:

Heat up oil on low/medium. Add mustard, cumin and crushed coriander and cook for few seconds. The seeds will sizzle as they hit the oil.

Add the onions, jalapeno, garlic and ginger, mix and let cook for few minutes until onion is translucent and soft. Add the tomato and continue cooking for few minutes longer until mixture is cooked well and almost paste like.

Add the red pepper chili powder, turmeric , salt and four tablespoons of water and mix. Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.

Simmer for 30-45 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with basmati rice or paratha.

* I always work with a heat resistant rubber spatula. When mixing I fold the mixture gently to keep the integrity of the shape of the cauliflower florets and potato cubes.