ATK Aloo Gobi (Potato Cauliflower Curry)

★★★★★

Entrees, Healthy

Servings: Serves 4 Source:

Ingredients

6 tablespoons vegetable oil

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 pound cauliflower florets, cut into 1-inch pieces

1 ¼ teaspoons cumin seeds

¼ teaspoon ground asafoetida (optional)

1 cup finely chopped onion

1 ¼ teaspoons table salt

1 jalapeno chile, seeded and diced

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 teaspoon ground coriander

1 teaspoon amchoor (substitute 1 1/2 teaspoon lemon juice at end of cooking)

½ teaspoon ground turmeric

½ teaspoon Kashmiri chile powder (substitute 1/2 teaspoon of paprika and a pinch of cayenne)

¾ cup water

1 tablespoon chopped fresh cilantro

naan

Directions

Heat oil in Dutch oven over medium heat until shimmering. Add potatoes, and cook, stirring occasionally (potatoes may stick to pot), until golden brown in spots, 6 to 7 minutes. Transfer to bowl.

Add cauliflower to now-empty pot, and cook, gently stirring occasionally, until golden brown in spots, 4 to 5 minutes. Transfer cauliflower to bowl with potatoes.

Add cumin seeds and asafoetida to now-empty pot and cook, stirring constantly, until fragrant and sizzling, 30 to 60 seconds. Add onion and salt and cook, stirring frequently, until onion is golden brown, 3 to 4 minutes. Add serrano, garlic, ginger, coriander, amchoor, turmeric, and chile powder, and cook, stirring frequently, until fragrant, about 1 minute.

Return potatoes and cauliflower to pot, along with any excess oil from bowl. Stir in water, scraping up any browned bits. Adjust heat to medium-low, cover, and simmer, gently stirring occasionally, until water has evaporated and vegetables are tender, 12 to 15 minutes. Transfer to shallow bowl, garnish with cilantro, and serve.

Notes

→ If you are sensitive to spice, seed the serrano before using.
→ If a serrano is unavailable, substitute a jalapeño.
→ Asafoetida, Kashmiri chile powder, and amchoor (also known as aamchur or amchur), can be found at South Asian markets. If you cannot find these: omit the asafoetida; substitute ½ teaspoon paprika plus a pinch of cayenne for the chile powder; stir 1 ½ teaspoons lemon juice into the dish at the end of cooking for the amchoor.
→ Serve this dish with naan or rice.