Aloo Gobi

My dad has been eating the same lunch at work for the last 23 years: 2 rotis and a vegetable curry. Because that’s what he ate when he lived in Jaipur for several years and what he ate in Bhilai several years before that. He never complains. He never asks for anything. So when he mentioned in passing that it had been a while since he had aloo gobi sabzi (potato and cauliflower curry) I got right on it. I added some carrots and peas to up the vegetable intake.

*Recipe* - 1 T vegetable oil - 1 t cumin seeds - 1 large onion chopped - 1 T ginger garlic paste - 1 med cauliflower cut evenly - 1 potato diced - 1 carrot, peeled and diced - 2 c frozen green peas - 2 tomatoes finely chopped - 1/2 t turmeric - 1 t Kashmiri chili powder - 1 t cumin powder - pinch of asafetida - 1 t garam masala - salt to taste - bunch of cilantro, roughly chopped

• Heat vegetable oil in a nonstick pan. Once hot, add cumin seeds and cook until you hear popping. Add your chopped onions, 1/2 t salt and cook until translucent. To that add a pinch of asafetida. • Add your diced potato and carrots to the onion mixture and cook covered on med for 5 mins. They take the longest to cook. With a fork pierce a potato to ensure it’s cooked. • Add in the ginger garlic paste, turmeric, cumin powder, and chili powder and sauté for 1 min. • Now add your chopped tomatoes and cook until the oil peeks through and has separated from the masala mixture; about 5-6 mins. • Add 1.5 c of water and bring to a boil. Add cauliflower and mix well. Cook covered for 3 mins. Lastly add your peas. I use frozen peas which take no time at all to cook. • Check seasoning and adjust accordingly. Sprinkle on the garam masala powder and mix well. Turn off heat and add your cilantro on top. Serve with rice or roti.

https://video.wixstatic.com/video/387914_1cfd82fd56d64d1d9cce7ecc6d28a5bd/1080p/mp4/file.mp4