Dry Aloo Gobi with Cumin, Ginger and Tomato

What you need

• 500 g (1 lb) cauliflower, 1 small head, cut into medium florets
• 400 g (14 oz) potatoes, 3 medium, peeled and cut into 2-3 cm cubes
• 4 tbsp vegetable oil, or ghee
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2.5 cm ginger, grated
• 4 cloves garlic, minced
• 2 green chillies, slit lengthwise
• 2 tomatoes, chopped
• 1/2 tsp ground turmeric
• 1 tsp red chilli powder
• 2 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp salt, or to taste
• 1 handful cilantro, chopped

Method

Restated from the original video

1. 1

   Cut the cauliflower and potatoes into pieces of a similar size so they cook evenly.

2. 2

   Heat 2 tbsp of the oil in a wide pan over medium-high heat. Fry the potatoes with a pinch of salt, turning often, until golden at the edges and almost tender, 8-10 min. Lift them onto a plate.

3. 3

   Add 1 tbsp more oil and fry the cauliflower until browned in patches, 6-8 min. Add it to the plate.

4. 4

   Pour the last of the oil into the pan and add the cumin seeds. Let them sizzle until a shade darker and fragrant, about 30 seconds.

5. 5

   Add the onion and cook until soft and translucent, 5-6 min.

6. 6

   Stir in the ginger, garlic and green chillies and cook for 1 min.

7. 7

   Add the tomatoes and the remaining salt. Cook until they break down into a soft, thick paste, 6-8 min.

8. 8

   Stir in the turmeric, chilli powder and ground coriander and cook for 1 min, adding a spoonful of water if the spices catch.

9. 9

   Return the potatoes and cauliflower and turn them gently in the masala until coated.

10. 10

    Sprinkle in 3-4 tbsp water, cover and cook on low heat until a knife slides easily into a potato cube, 8-10 min.

11. 11

    Uncover, scatter over the garam masala and raise the heat. Toss gently for 2 min to drive off any liquid.

12. 12

    Finish with the cilantro and serve hot.

Imported from cookilicious.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.