Aloo Gobi.

~40 minutes estimated. Cut potatoes smaller than cauliflower so the vegetables finish together.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 12.35 oz by weight potatoes, small cubes
• 15.87 oz by weight cauliflower florets
• 3.38 fl oz water
• 2 tbsp chopped cilantro

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add potato cubes and a splash of the measured water. Cover and cook until partly tender, stirring as needed.

4. 04

   Add cauliflower and remaining water in small additions. Cover until just tender, then uncover to evaporate excess moisture.

5. 05

   Fold gently and finish with cilantro. Avoid crushing the florets.

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