Aloo Gobi

 SP has been my champion for the past 2 months as I have been dealing with a distal shatter of my clavicle. Last night he channeled all the Indian powers available to create an Aloo Gobi dish that was out of this world. 

Ingredients

2 Tablespoons Olive Oil (but really more as needed)

1/2 teaspoon Coriander seed

1/2 teaspoon minced garlic

1/2 teaspoon freshly grated ginger

1 medium onion, chopped

1 cup potato cut into 1/2" cubes

2 cup cauliflower florets (small)

1/8 teaspoon Turmeric

1 teaspoon Chili Powder

1 teaspoon Garam Masala

3/4 teaspoon ground coriander

1 teaspoon salt

1 medium tomato, chopped

1 teaspoon Fenugreek

1 teaspoon chopped fresh cilantro

Rice and Raita for serving

Process

1. Over medium heat, warm the oil. 

2. Add the coriander seed and cook until odor blooms. 

3. Add garlic and ginger, stirring and cooking for a couple minutes. 

4. Add onion and cook, stirring, until onion becomes translucent. 

5. Over low heat, add potato and stir fry for 3 to 4 minutes. Add water as needed and cover and cook until the potato softens half way, about 10 minutes. Add small amounts of water as necessary to prevent sticking. 

6. Over medium heat, add the Cauliflower and stir fry for 3 to 4 minutes.

7. Add Turmeric, Chile powder, Garam Masala, and Coriander. Stir, cover, and cook on low heat for 10 minutes, periodically adding water and stirring to keep the mixture happy. 

8. Stir in the salt, add tomatoes, and stir until tomatoes are cooked. 

9. Stir in Fenugreek. 

10. It could be a little salty so add water to adjust as necessary. 

11. Garnish with Cilantro and serve over rice alongside some Raita or Greek Yogurt for a way too cool the spice. Enjoy!