Aloo Gobi (Potato Cauliflower Stir-Curry)

Ingredients

• 300 g Potatoes
• 250 g Cauliflower florets
• 1 small (100 g) Onion
• 3 cloves Garlic
• 1 tbsp, grated Ginger
• 1 tbsp Tomato paste
• 1 tsp Turmeric powder
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 tsp Chili powder
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1/4 cup (60 ml) Water(optional)
• 2 tbsp, chopped Fresh cilantro(optional)

Instructions

1. 1

   Prep (15 min): Cut potatoes into 1/2-inch cubes. Break cauliflower into small florets. Finely chop onion; mince garlic and grate ginger.

2. 2

   Cook (25 min): Heat oil in a large skillet over medium-high heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and ginger and cook 30 seconds.

3. 3

   Add spices: Add turmeric, cumin, coriander, chili powder, salt, and black pepper. Stir for 20–30 seconds until fragrant, then mix in tomato paste and cook 1 minute.

4. 4

   Pan-cook: Add potatoes and toss to coat. Cook 8–10 minutes, stirring occasionally, until the potatoes start to brown. Add cauliflower and water (if using). Cover and cook 10–12 minutes, stirring once, until potatoes are tender and cauliflower is cooked through.

5. 5

   Finish: Uncover and cook 1–2 minutes to reduce any excess moisture. Taste and adjust salt. Stir in cilantro (if using) and serve hot.