Aloo Gobi

Ingredients

• 600 g cauliflower florets
• 400 g waxy potatoes
• 2 tbsp Ghee
• 4 cm fresh ginger
• 1 Garlic clove
• 400 g diced tomatoes (canned)
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp cayenne pepper
• 1 tsp garam masala
• Salt
• Pepper
• cilantro leaves (for garnish)

Instructions

1. 1.

   Wash and drain cauliflower florets. Peel potatoes and cut into halves or quarters depending on size. Peel ginger and slice thinly. Peel garlic and finely chop.

2. 2.

   In a large pan, sauté cauliflower in hot ghee until lightly browned. Add potatoes and stir to brown together. Then add ginger, garlic, cumin, coriander, cayenne pepper, and garam masala; cook briefly. Add tomatoes and about 150 ml water. Season with salt and cover. Simmer on low heat for 30–40 minutes.

3. 3.

   If needed, add more water and stir occasionally. Finish by seasoning with salt and pepper. Serve garnished with cilantro leaves.