Aloo Gobi
4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece)
6 medium garlic cloves, finely chopped
1 tablespoon ground coriander
1/2 teaspoon turmeric
1 cup water, divided
2 tablespoons olive oil
1/2 jalapeño pepper, finely chopped
1/2 teaspoon red crushed pepper
1 tablespoon cumin seeds
1 large head cauliflower, cut into small florets
2 russet potatoes, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
1 teaspoon salt
Mix the Ginger, Garlic, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
In a large pot, warm the oil over medium-high heat. Add the jalapeño pepper, wait 30 seconds, and then add the cumin seeds
and red pepper and cook for 2 or 3 minutes.
Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly,
and oil oozes out of the perimeter of the masala, about 2 minutes.
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water.
Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes
are cooked through, about 5 minutes.
Yield: 4 to 6 servings
