Aloo Gobi, aka: Cauliflower and Potatoes (Indian- Year Six: Volume 8; November, 2015)

Prep time: 20 min

Cook time: 25 min
Ready in: 45 min
Serves: 4- 6

Ingredients: 

4 cloves garlic
3 (1/2" thick) slices fresh ginger- peeled
1 1/4 tsp. vegetable oil

1 T. ground coriander

1/4 tsp. turmeric
1 c. water
2 T. peanut oil
1 large serrano pepper- split down the middle leaving halves attached
1 tsp. cumin seeds
1 small head cauliflower- cut into small florets
1 russet potato- peeled, cut into 1/2" cubes
Salt
2 T. cilantro- minced (for garnish)

Directions:
- Put garlic, ginger, and vegetable oil in a food process, and process until it forms a semi-smooth paste (FYI, in Indian dishes, this = Garlic Ginger Paste)
- Mix garlic paste, coriander, turmeric, and 1/2 c. water in a small bowl (FYI, in Indian dishes, this = Wet Masala)
- Set aside
- In a large pot, warm peanut oil over medium-high heat until shimmering, but not smoking
- Add serrano pepper, and cook for 30 seconds
- Add cumin and cook until it's quiet
- Carefully add wet masala
- Cook until paste thickens, deepens in color slightly, and oil oozes from perimeter of masala, about 2 min
- Add cauliflower and potatoes, stirring to coat vegetables with masala
- Season with salt, to taste
- Add remaining water
- Cover and cook over medium heat, 10 to 15 min
- Remove lid, stir, and cook until vegetables are cooked through, about 5 min
- Garnish with cilantro and serve

*Jen found recipe here