Indian aloo gobi (potato + cauliflower curry)

Ingredienser

• •500 g cauliflower (cut in florets)
• •400 g potatoes (cubed)
• •1 medium onion (diced)
• •2 medium tomato (chopped)
• •3 clove garlic (minced)
• •1 tbsp ginger (minced)
• •1 tsp cumin seeds
• •1.5 tsp ground coriander
• •0.5 tsp gurkmeja
• •1 tsp garam masala
• •1 tsp kasuri methi (dried fenugreek leaves)
• •3 tbsp ghee or neutral oil
• •

Steg

1. 1.Heat oil; bloom cumin seeds 30 sec.
2. 2.Add onion; sauté 5 min until soft.
3. 3.Add garlic + ginger; cook 1 min.
4. 4.Stir in tomato + spices + salt; cook 3 min.
5. 5.Add potatoes + cauliflower; toss to coat.
6. 6.Cover; cook on low 25 min, stirring once midway.
7. 7.Crush kasuri methi between palms; sprinkle over.
8. 8.Finish with cilantro.