Today I decided to tackle another Indian favorite - Aloo Gobi. This is my go-to order when I get Indian and when I stumbled across a fairly simple recipe for it I knew I had to try it!
Aloo Gobi (slightly modified from Plant Based on a Budget)
Serves 4
1 large potato, chopped
1 tablespoon olive oil
3 cloves garlic, finely chopped or minced
1 large tomato
1 head of cauliflower, cut into small florets
2-3 teaspoons of curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
Onion powder, to taste
Salt, to taste
10 ounces of frozen peas (I just eyeballed it)
Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5-8 minutes, until the potatoes are just cooked through but not soft. Drain, keeping 1 cup of the potato water, and set aside.
Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes.
Add the potato, potato water, and tomato to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the cauliflower and spices and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Season to taste with salt.
