Dry Aloo Gobi (Potato and Cauliflower Dry Curry)

Good evening everyone,

I hated cauliflower when I was a kid.  Hated it.  That’s because my mother would boil it until it was no longer recognizable as a vegetable, leaving all that good flavour in the pot.  She was not a good cook.  That’s okay, not everyone’s bag.  Now that I know how cauliflower is supposed to taste, I love it.

Aloo Gobi

Ingredients
1 thumb ginger, peeled and minced
3 medium or 2 large potatoes, chopped roughly into the same size pieces as the cauliflower (aloo)
1 cauliflower, cleaned and chopped into florets (gobi)
2 green chilies, chopped
1/2 tsp turmeric
Salt, to taste
1/2 tsp garam masala (available in Indian markets)
1/4 cup coriander leaves
1/4 tbsp bran, extra virgin olive oil or canola oil or ghee

Method
In a heavy bottomed pot, heat the oil over medium-high heat.  Add the ginger and saute for about 1 minute.  Reduce to medium-low and add the aloo and saute the potatoes for 6 or 7 minutes.  Add the gobi and saute for another 4 or 5 minutes.  Stir occasionally to ensure the vegetables don’t burn.  Add the chilies, turmeric and a little salt.  Saute for another minute or so.  Cover the pot and allow the vegetables to cook another 6 or 7 minutes, stirring occasionally.  Remove from heat.  Add the garam masala and coriander and mix through.

That’s it!

Until next time,
Peace and love,
Himmat

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