Aloo Gobi

• doses: 4 servings

Ingredientes

2 medium red-skinned potatoes

1 medium cauliflower

2 tbsp vegetable oil

1½ tsp cumin seeds

¼ tsp asafetida

1 (14 oz) can diced tomatoes

1½ tsp turmeric

2-4 tsp ground coriander

½ tsp ground cumin

½ tsp red chili powder

1 tsp salt

2 tbsp unsalted butter

2 handfuls fresh cilantro, minced

4-6 green chilies, seeds left in

3-6 garlic cloves

1 tbsp minced ginger

pinch of salt

*I usually add a can of chickpeas to boost the protein content*

Instruções

For the masala, combine the chilies, garlic, and ginger together with a pinch of salt in a blender or food processor. Puree into a fine paste. Set aside.

Peel the potatoes and cut into 1-inch cubes. Cut the cauliflower into small florets.

Heat the oil in a large pan over medium heat. Add the cumin seeds to the pan and toast until brown. Stir in the asafetida and reduce the heat to low. Add the potatoes to the pan and stir until they are coated evenly in the oil.

Increase the heat to medium and then cover the pan and cook for another 3 minutes, stirring occasionally. Reduce the heat to low and cook for another 3 minutes, stirring frequently.

Stir in the masala paste, tomatoes, turmeric, ground coriander, ground cumin, chili powder, salt, butter, and half the fresh cilantro, mixing well. Cook for 1 minute.

Stir in the cauliflower florets, increase the heat to medium, then cover the pan and cook for 3 minutes, stirring occasionally. Reduce the heat to low again and leave to cook, covered, for a further 10 minutes or so, until the potatoes are cooked through.

Remove from the heat and sprinkle with the remaining cilantro. Cover the pan again and let rest off the heat for 10 minutes.

Informação Nutricional

• Tamanho da Dose: ¼ of recipe