Aloo Gobi

Ingredients

• 1 large russet potato, peeled and cubed
• 1 cauliflower medium size, broken into small florets
• 3-4 tbsp avocado oil
• 1 onion, diced
• 2 tomatoes, chopped
• 3/4 teaspoon cumin seeds
• 2 cloves garlic, crushed
• 1 inch piece ginger, peeled and grated
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon amchur/dry mango powder (ok to skip if you do not have)
• 1/4-1/2 teaspoon red chili powder, to taste
• 1/4 teaspoon garam masala powder
• 1 teaspoon coriander powder
• black pepper
• 1/2 tsp sea salt (add more once cooking is complete)
• 3 tablespoons chopped cilantro
• lime wedges

Directions

1. Prepare all the ingredients as noted.
2. In a medium size pan, over medium heat, add 3 teaspoons of avocado oil. Once hot add the cumin seeds and cook until they crackle, stirring often so they do not burn (45-60 seconds).
3. Add the onion, garlic and ginger. Cook for 3-4 minutes, stir often until onion is translucent.
4. Add the tomatoes. Cook for 2-3 minutes.
5. Add the turmeric (haldi) powder, red chilli powder, coriander powder, amchur, garam masala and black pepper. Stir the spices into the mix.
6. Add the potatoes and cauliflower to the masala mix. Cover the pot and cook for 16-22 minutes. The cauliflower and potato should be tender (not soggy).
7. Garnish with fresh cilantro and a squeeze of lime juice. Adjust salt as needed.

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