Aloo Gobi

Photo by Laura Zahody

Ingredients:

1/4 cup Lee’s Gold Standard Ghee

3 large potatoes, cut into 1-inch dice
1 head cauliflower, broken down into large florets
1 plum tomato, diced fine
1 medium yellow onion, sliced fine
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp coriander seeds, cracked
2 tbsp whole cumin seeds
pinch of asofoetida powder
1 1/2 tbsp kasuri methi, crushed
1 green chili, slit
3 tbsp cilantro, chopped fine
salt to taste
water
chopped cilantro and ginger julienne for garnishing

Directions:

Caramelize the onion in a large, heavy-bottomed pot. Remove onion from pot.

Heat 3 tbsp of ghee in the pot over medium-low heat. Add cumin seeds and sprinkle asofoetida. Fry 1 minute. Add cracked coriander seeds. Fry until the spices begin to splutter, about 2 minutes.

Add ginger and garlic. Fry, stirring constantly, until the raw smell disappears.

Return onions to pot. Stir. Add turmeric and kasuri methi. Fry 1 minute, stirring constantly. Add tomato. Fry, stirring occasionally, until the tomato begins to break down, about 3 minutes.

Add a splash of water, about 1/2 cup, to deglaze the pot.

Add the potatoes. Stir well to coat them in the gravy.

Cook potatoes over medium-low heat, covered, until 3/4 of the way done. STIR OFTEN. This is a dry curry and will burn easily.

Once the potatoes are 3/4 done, add the cauliflower florets. Stir well to coat. If neccessary, add a few tablespoons of water to prevent sticking.

Cook over medium-low heat, covered, until the cauliflower is done.

Add chopped cilantro and mix well.

Garnish with extra chopped cilantro and ginger julienne.

Serve with rotis or paneer kulcha.

Full Recipe on ‘Zahlicious’.