Aloo Gobi - Indian Potato Cauliflower Curry

Step 1

Saute - In a saute pan or skillet on medium heat, add the oil and onions. Saute the onions until almost translucent. Then, add the grated ginger and minced garlic along with curry leaves. Saute for 2 minutes more. Pro tip - You can also add 1/2 tsp of mustard seeds and cumin powder to the oil for a smokey flavor.

Step 2

Spices - Next, add the curry powder, garam masala, and chopped tomatoes. Saute on medium-low heat for 2 minutes, mashing the tomatoes as you go. Pro tip - The tomato juices will prevent the spices from burning and create a puree to coat the veggies.

Step 3

Veggies - Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add 1/4 cup of water. Pro tip - The vegetables will release enough liquid to cook, but if necessary, add a few tablespoons of water to prevent them from burning during cooking.

Step 4

Cook - Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring a few times in between, until the veggies are fork-tender. Pro tip - Keep the heat to medium-low. Otherwise, all the liquid will evaporate and the veggies will start to burn on the bottom.

Step 5

Garnish - Finally, add the lemon juice and chopped cilantro. Stir well. Taste and adjust seasoning. Garnish with fresh cilantro before serving.