Aloo Gobi

Name: Aloo Gobi
Ingredients: 2 tablespoons ghee or vegetable oil; 3 dried bay leaves; 1/2 cup red onion or shallots, thinly sliced; 1 tablespoon peeled and julienned ginger; 1/2 teaspoon garam masala (you could go up to 1 teaspoon if you want a stronger flavor); 1/2 teaspoon ground turmeric; 2 cups halved baby potatoes; 3 cups cauliflower florets; 1 cup peas, fresh or frozen; 1 teaspoon fine grain sea salt; 1/2 teaspoon fresh lime juice; 1 tablespoon cilantro leaves, freshly chopped

12 ingredients

5 steps

Ingredients

2 tablespoons ghee or vegetable oil
3 dried bay leaves
1/2 cup red onion or shallots, thinly sliced
1 tablespoon peeled and julienned ginger
1/2 teaspoon garam masala (you could go up to 1 teaspoon if you want a stronger flavor)
1/2 teaspoon ground turmeric
2 cups halved baby potatoes
3 cups cauliflower florets
1 cup peas, fresh or frozen
1 teaspoon fine grain sea salt
1/2 teaspoon fresh lime juice
1 tablespoon cilantro leaves, freshly chopped

Directions

1

Heat the ghee in a large wok or skillet with a lid over medium-high heat. When the oil is hot, drop the bay leaves and allow them to sizzle in the oil for 10 seconds.
2

Add the onions and saute until they start to brown, about 3 to 4 minutes. Add the ginger and cook for 30 seconds. Then add the garam masala and ground turmeric and stir to cook for another 30 seconds.
3

Fold in the potatoes and stir to coat them with the spices. Cook for 2 minutes with occasional stirring.
4

Add the cauliflower to the wok and stir to combine. Cover with the lid and allow to cook for about 15 minutes on medium-low heat with occasional stirring, or until the cauliflower and potatoes are firm but just tender.
5

Fold in the peas and salt and cover the wok with the lid and cook for another 5 to 6 minutes, until the peas are tender. Remove the wok from the pan. Drizzle the fresh lime juice over the vegetables and garnish with the cilantro leaves. Serve hot with rice or an Indian flatbread such as roti or naan.