Aloo Gobi

Indian · 40 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 medium head cauliflower
• 2 medium yukon gold potatoes
• 1 roma tomato
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tbsp grated ginger
• 1 tsp garam masala
• 3 tbsp neutral oil

Method

1. Heat oil over medium, add cumin seeds and let them sizzle 20 seconds.
2. Add grated ginger and diced potatoes, cook 5 minutes stirring occasionally.
3. Add cauliflower florets, turmeric, coriander and salt; toss to coat.
4. Add chopped tomato and 3 tbsp water, cover and cook 12-15 minutes until vegetables are tender, stirring once.
5. Uncover, sprinkle garam masala and cook 2 minutes to dry out any excess moisture.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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