Aloo Gobi

Ingredients

1 Cauliflower
4 Potatoes
1/4 cup Oil
1 teaspoon Cumin seeds
1 in. stick Ginger
3 cloves Garlic
3/4 teaspoon Turmeric
1 teaspoon Red Chili Powder
3 Tomatoes
1 teaspoon Garam Masala
2 teaspoons Coriander powder

Directions

Cut cauliflower into florets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona*, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.

* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

From CDKitchen