Aloo Gobi
/3 Tbsp oil such as grapeseed or ghee
1 tsp cumin seeds
½ tsp ground turmeric
1 large white or yellow onion, diced
1 green chilli such as jalapeno, serrano, or bird’s eye, thinly sliced
2 Tbsp garlic, grated
2 Tbsp fresh ginger, peeled and grated
2 small tomatoes, diced
2 large potatoes peeled and diced, 1 in/2.5 cm cubes
10 oz cauliflower florets, broken into bite-sized pieces (I subbed in kohlrabi)
Fine sea salt
1 Tbsp fresh lemon juice or 2 tsp amchur (unripe dry mango powder)
½ tsp garam masala
2 Tbsp chopped fresh cilantro, tender stems and leaves
INSTRUCTIONS
Heat the oil over medium-high heat in a medium saucepan or Dutch oven. Add the cumin and turmeric, and sauté until fragrant and sizzling for 30 to 45 seconds. Add the onion and sauté until translucent, 4 to 5 minutes. Add the green chilli, and sauté for 30 seconds. Add the garlic and ginger and sauté, until fragrant, about 1 minute.
Fold in the tomatoes, potatoes, and cauliflower, season with salt, cover with a lid, and cook until the potatoes and cauliflower are tender enough to be easily pierced by a fork or knife, occasionally stir to prevent burning, 30 to 45 minutes. If the vegetables start to burn, add 1 to 2 Tbsp of water as needed. Drizzle the lemon juice and garam masala over the vegetables, remove from the heat and taste, and season with salt if needed. Serve hot or warm, garnished with cilantro. Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.