Cauliflower and Potatoes in Spiced Masala.

Aloo Gobi Dry Version no sauce.

 Cauliflower and Potatoes in Spiced Masala  (Aloo Gobi Dry Version no sauce) is what I am making for dinner tonight, the perfect companion to any home-cooked Indian meal.  I added the cauliflower only after the potatoes are cooked, hence I don't end up with soggy vegetables. I love my veggies with a crunch! Try and let me know!

 

Serves 4 

Ingredients

¼ cup extra virgin olive oil or peanut oil

1 ½ teaspoons cumin seeds

4 cloves of garlic, minced 

1 medium yellow onion, minced

2-inch piece fresh ginger, peeled and thinly sliced or julienned

2 green chilies, diced

1 ripe tomato, diced 

2 medium potatoes, peeled and cut into 1 inch size

1 teaspoon ground turmeric

¼ teaspoon chili powder or cayenne

½ teaspoons of freshly ground black pepper

1 to 2 teaspoons salt or to taste

1 small head of cauliflower, cut into 1-inch size

1 teaspoon garam masala

1 teaspoon ground cumin

1. Heat oil in a saucepan over medium heat. Add cumin seeds and allow to sizzle for 5 seconds. Now add the garlic, onions, ginger, chilies and tomato and cook until the onions are well soften, about 10 minutes.

2. Add the potatoes, turmeric, chili powder, pepper and salt and mix well. Cover the pan, lower the heat and cook until the potatoes are half cooked, about 15 minutes. 

3. Add the cauliflower, garam masala and ground cumin and mix well. Cover and cook on low heat for another 15 until the potatoes are done. The potatoes are tender when cooked. Taste, and add more salt if needed and stir well. Remove from heat and serve.