Potato and Cauliflower Curry (Aloo Gobi)

| India | Vegetarian

Category: Indian

Ingredients

• 800 g (6.5 ea.) medium tomatoes, diced or puréed
• 2 big cauliflower cut into chunks
• 4–5 potatoes, peeled and cut into cubes
• 1 lemon, juiced
• 3–5 tablespoons of ghee or vegetable oil
• 1 teaspoon cumin seeds (jeera)
• 5 tablespoons salt
• 1 tablespoon ground curcuma (turmeric)
• 2 tablespoons ground coriander
• 1–2 tablespoons ground chilli
• 2–4 tablespoons garam masala
• 5 sprigs of mint

Instructions

1. Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)
2. Add cumin seeds and wait until they turn a light brown color.
3. Add the spices (except for garam masala) and the tomatoes.
4. When the mixture turns oily, add the vegetables.
5. Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
6. Add the garam masala, mint, and lemon juice.

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