Aloo Gobhi

Ingredients

3 tablespoons ginger, finely minced
Onion-garlic paste (1 red onion, 1 head of garlic)
1 tablespoon salt
2 teaspoons red chili powder
1 heaping tablespoon coriander
1 teaspoon turmeric
1 head cauliflower, chopped into medium florets (about 5 cups)
4 medium potatoes, diced (about 4 cups)
1 medium tomato, diced

1. Fry ginger in 3 tablespoons oil on high heat, until golden.
2. Use the onions, garlic, and spices to make the onion-garlic paste, as detailed in a previous post.
3. Once the oil begins to separate, add tomatoes. Cover and cook for 5 minutes over high heat.
4. Uncover and stir until oil separates from tomato mixture—about 20 minutes.
5. Add potatoes and cauliflower. Cover and cook for 10-15 minutes until the vegetables are ready. If using a gas stove, place a cast iron skillet underneath the pan so that it diffuses the heat.

Serve with warm chapati, raita, and pickle or chutney.