Aloo Gobi

Best all-yellow dish I know how to make.

Ingredients

2 tbsp canola oil
1 sweet onion, sliced
8-10 curry leaves
2-3 long green chilies, sliced
3 garlic cloves, diced
1" fresh ginger minced (~1 tbsp)
1 tsp whole cumin seeds
2 tsp coriander seeds, ground
1/2 tsp cloves, ground (~6 buds)
1 tsp tumeric
1 1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
1 cup vegetable broth
2 russet potatoes, peeled and cut into 1" cubes
1 head of cauliflower, cut into florets
1 cup peas (~1/2 of a 15 oz can)
cilantro, diced

Directions

Heat oil in deep non-stick sauté pan or pot (must be non-stick, this is a dry curry) on medium-high. Add the onion and curry leaves with black pepper and 1/2 tsp salt, and cook until slightly caramelized (~6 mins). Drop heat to medium, add chilies, ginger, garlic, and cumin seeds, stir and cook for 1-2 more mins. Add the rest of the spices, salt, vegetable broth, potatoes, and cauliflower, and stir until everything is coated. Cover and cook until vegetables are tender (~25 mins), stirring every 8-10 mins. Add peas (if using frozen, add them a few mins earlier). 


Serve on a cardinal red plate and garnish with cilantro. This is your only option.

Suggested Album Pairing

Anything by Nusrat Fateh Ali Khan will do.