Warm Indian Aloo Gobi with Turmeric and Cumin

Ingredients

• 3 cups cauliflower florets
• 2 cups potatoes peeled and diced
• 1 cup onion finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon ginger minced
• 1 tablespoon garlic minced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1 cup tomato diced
• 1/2 cup peas frozen or fresh
• 2 tablespoons fresh cilantro chopped
• 1 teaspoon salt to taste

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. 2 Add the chopped onion to the pan and sauté until it turns golden brown, about 5 minutes.
3. 3 Stir in the minced ginger and garlic, cooking for another minute until fragrant.
4. 4 Add the turmeric powder, ground cumin, ground coriander, and red chili powder. Stir well to coat the onions and spices evenly.
5. 5 Add the diced potatoes to the pan and stir to mix with the spices. Cook for 5 minutes, stirring occasionally.
6. 6 Add the cauliflower florets, diced tomato, and peas to the pan. Mix everything well.
7. 7 Season with salt and add 1/4 cup of water. Cover the pan and let the vegetables simmer for 15-20 minutes, or until the potatoes and cauliflower are tender.
8. 8 Remove the lid and increase the heat to medium-high. Cook for another 5 minutes to evaporate any excess liquid.
9. 9 Garnish with freshly chopped cilantro before serving.