Aloo Gobi

Name: Aloo Gobi
Ingredients: 2 tablespoons canola oil; 3 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch pieces; 1 small head of cauliflower (1 pound), cut into 1-inch florets; 3 large garlic cloves, minced; 2 teaspoons finely grated peeled fresh ginger; 1/2 teaspoon cumin seeds; 1/2 teaspoon brown mustard seeds; 1/2 teaspoon ground coriander; 12 curry leaves (optional); Kosher salt; Freshly ground pepper; 1 large tomato, chopped; 1/3 cup frozen peas, thawed; 1 tablespoon unsalted butter; Chopped cilantro, for garnish

15 ingredients

7 steps

Ingredients

2 tablespoons canola oil
3 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch pieces
1 small head of cauliflower (1 pound), cut into 1-inch florets
3 large garlic cloves, minced
2 teaspoons finely grated peeled fresh ginger
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1/2 teaspoon ground coriander
12 curry leaves (optional)
Kosher salt
Freshly ground pepper
1 large tomato, chopped
1/3 cup frozen peas, thawed
1 tablespoon unsalted butter
Chopped cilantro, for garnish

Directions

1

In a large skillet, heat the oil.
2

Add the potatoes and cauliflower and cook over moderate heat, stirring, until golden in spots, 7 to 8 minutes.
3

Stir in the garlic, ginger, cumin seeds, mustard seeds, coriander and curry leaves and cook until fragrant, 1 minute.
4

Season with salt and pepper and add 1 1/2 cups of water.
5

Cover and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
6

Stir in the tomato, peas and butter and cook for 2 minutes longer.
7

Transfer the aloo gobi to a platter, garnish with the cilantro and serve.