Aarti Sequeira's Aloo Gobi

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup garlic clove, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil
• 1/8 teaspoon hing
• 2 tablespoons ginger-garlic paste (above) or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seed
• 1 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes
• 1 pinch kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish

Recipe

• 1 for the ginger-garlic paste: throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. there will still be tiny little pieces in there, but overall, it should resemble a paste.
• 2 for the aloo gobi: mix the ginger-garlic paste, coriander, turmeric, and 1/2 cup water in a small bowl. this is a simple wet masala (spice mix). set aside.
• 3 in a large pot, warm the oil over medium-high heat until shimmering but not smoking. add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
• 4 add the wet masala and hing (careful, it will also splutter).
• 5 cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
• 6 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.
• 7 garnish with cilantro and serve.