Aloo Gobi

rainbowplantlife.com

1816 taylor

subheading: Potatoes and Cauliflower:

1 pound (450g) Yukon gold potatoes

1 small-medium head of cauliflower (500g of florets)

2 ½ tablespoons neutral-flavored oil (can use olive oil if you want)

Salt and pepper

subheading: Masala:

2 ½ tablespoons neutral-flavored oil (see Note 2)

1 ½ teaspoons cumin seeds

1- inch piece of a cinnamon stick (break in half as needed)

1 medium yellow onion, diced

6 garlic cloves, finely chopped

1- inch piece ginger, peeled and finely chopped (see Note 3)

½ teaspoon ground turmeric

¼ teaspoon asafoetida AKA hing; optional (see Note 4)

1 ½ teaspoons amchur powder see Note 4

2 teaspoons ground coriander

½ to 1 teaspoon mild red chile powder such as Kashmiri chili powder (Note 4)

1 serrano pepper, slit down the middle just a little (see Note 5)

2 Roma or plum tomatoes (about 8 ounces/227g), finely chopped

1 ½ teaspoons kosher salt

Freshly cracked black pepper

1 tablespoon fenugreek leaves (kasuri methi) (optional but recommended) (see Note 6)

½ teaspoon garam masala, plus more to taste

1 tablespoon vegan butter (optional, for extra richness)

1 big handful cilantro leaves and tender stems

Freshly squeezed lime juice (or lemon juice)

Directions at rainbowplantlife.com

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