Aloo Gobi

Ingredients

• 1 lb (450 g) Cauliflower florets (1 medium chopped into 1-inch florets )
• ½ lb (250 g) Potatoes (2 large chopped into 1-inch cubes )
• 2 tbsp Cooking oil
• 1 tbsp Ghee ((optional) )
• 1 large Onion (finely chopped)
• 4 large Garlic cloves (minced )
• 3 inch Fresh ginger (grated)
• 5-6 Curry leaves (optional)
• ½ cup Tomato (chopped)
• 2 tbsp Curry powder ((substitute below) )
• ¼ tsp Garam masala ((my homemade recipe here))
• 1 tsp Kosher salt
• ¼ tsp Black pepper powder
• 1 tbsp Lemon juice. (or lime juice)
• ¼ cup Fresh cilantro leaves (chopped plus more for garnish )

Substitute for curry powder

• 1 tbsp Coriander powder
• 1 tsp Cumin powder
• ¼ tsp Turmeric powder
• 1 tsp Paprika powder
• 1 tsp Cayenne pepper powder

 Instructions

1. Saute – In a saute pan or skillet on medium heat, add the oil and onions. Saute the onions until almost translucent. Then, add the grated ginger and minced garlic along with curry leaves. Saute for 2 minutes more.Pro tip – You can also add 1/2 tsp of mustard seeds and cumin powder to the oil for a smokey flavor.2 tbsp Cooking oil,1 tbsp Ghee,1 large Onion,4 large Garlic cloves,3 inch Fresh ginger,5-6 Curry leaves
2. Spices – Next, add the spices, and chopped tomatoes. Sauté on medium-low heat for 2 minutes, mashing the tomatoes as you go.Pro tip – The tomato juices will prevent the spices from burning and create a puree to coat the veggies.1/2 cup Tomato,2 tbsp Curry powder,¼ tsp Garam masala
3. Veggies – Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add 1/4 cup of water.Pro tip – The vegetables will release enough liquid to cook, but if necessary, add a few tablespoons of water to prevent them from burning during cooking.1 lb Cauliflower florets,½ lb Potatoes,1 tsp Kosher salt,¼ tsp Black pepper powder
4. Cook – Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring a few times in between, until the veggies are fork-tender.Pro tip – Keep the heat to medium-low. Otherwise, all the liquid will evaporate and the veggies will start to burn on the bottom.
5. Garnish – Finally, add the lemon juice and chopped cilantro. Stir well. Taste and adjust seasoning. Garnish with fresh cilantro before serving.1 tbsp Lemon juice.,1/4 cup Fresh cilantro leaves

 Recipe Notes & Tips

These tips can help ensure that your dish comes out flavorful and satisfying every time.

1. Firstly, make sure to use fresh spices and herbs. The quality of your spices can greatly affect the flavor of your dish. It’s also important to sauté the spices well to help release their full flavor.
2. Cut the veggies into similar size pieces so they cook around the same time. 
3. Give your aloo gobi enough time to cook. This dish requires a slow and steady cooking process to ensure that the flavors from the different ingredients infuse together. Don’t rush the process by turning up the heat or leaving out an ingredient.
4. Don’t be afraid to add a little extra oil or ghee. Adding a little bit more oil or ghee can help prevent the potatoes and cauliflower from sticking to the pan and it adds a richness to the dish.
5. Lastly, don’t forget to taste and adjust your seasoning as needed. The best way to ensure the perfect flavor is to taste your dish and adjust the salt, chili powder, or other seasoning as needed.

Variations

1. Aloo gobi matter – add ½ cup green peas to the veggies at the final 5 minutes of cooking.
2. Aloo gobi saag – add 2 cups chopped spinach at the final 5 minutes of cooking.
3. Vegan Aloo gobi curry – add ½ cup coconut milk instead of the water.
4. Creamy (malai) aloo gobi – add 2 tablespoons of Greek yogurt or sour cream at the end of cooking.
5. Restaurant-style aloo gobi – Sauté a few cashews before the onions, garlic, and ginger. Once you add the tomato and spices, blend the mixture to a smooth paste. Pour the paste back into the pan and add veggies. Cook until tender.