Aloo Gobi (Potato and Cauliflower)

• 3 tbspvegetable oil
• 1 tspcumin seeds
• 1/4 tspasafoetida
• 1 yellow onion, finely chopped
• 1 tbspginger, grated
• 4 clovesgarlic, minced
• 1 serrano pepper, slit
• 2 tomatoes, chopped
• 1 tspground turmeric
• 2 tspground coriander
• 1 tspred chili powder
• 2 yukon gold potatoes, cut in 1-inch cubes
• 1 cauliflower, cut in large florets
• 1 tspsalt
• 1 tspgaram masala
• 1 tspdried mango powder
• 1/4 cupfresh cilantro, chopped

quantities scale with servings

Method

1. 1

   Heat oil in a wide skillet over medium heat. Add cumin seeds and asafoetida for 15 sec.

2. 2

   Cook onion 6-7 min until golden. Add ginger, garlic, and serrano for 1 min.

3. 3

   Add tomato, turmeric, coriander, and chili powder. Cook 6-8 min until a thick paste forms and the oil separates.

4. 4

   Add potato, salt, and 1/4 cup water. Cover and cook over low heat 8 min.

5. 5

   Add cauliflower, stir gently, cover, and cook 12-15 min until both vegetables are fork-tender.

6. 6

   Sprinkle with garam masala and dried mango powder. Rest 5 min, top with cilantro, and serve with roti.