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 teaspoon red chili powder
• 1 cup tomato, diced
• 1 cup peas, frozen or fresh
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt, to taste

Method

1. 01
   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. 02
   Add the chopped onion to the pan and sauté until it turns golden brown, about 5 minutes.
3. 03
   Stir in the minced ginger and garlic, cooking for another minute until fragrant.
4. 04
   Add the turmeric powder, ground cumin, ground coriander, and red chili powder. Stir well to coat the onions and spices evenly.
5. 05
   Add the diced potatoes to the pan and stir to mix with the spices. Cook for 5 minutes, stirring occasionally.
6. 06
   Add the cauliflower florets, diced tomato, and peas to the pan. Mix everything well.
7. 07
   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. 08
   Remove the lid and increase the heat to medium-high. Cook for another 5 minutes to evaporate any excess liquid.
9. 09
   Garnish with freshly chopped cilantro before serving.