「Indian Potato and Cauliflower (Aloo Gobi)」

Ingredients and amounts

• 2 potatoes (about 250g), peeled and cut into 2cm cubes
• 1 cauliflower (about 300g), broken into small florets
• 1 onion (about 100g), finely chopped
• 1 tomato (about 100g), chopped
• 8g ginger, grated
• 3 cloves garlic (about 9g), minced
• 1 green chili, chopped
• 30ml cooking oil
• 3g cumin seeds
• 3g turmeric powder
• 3g red chili powder
• 5g coriander powder
• 3g garam masala
• 5g salt
• 15g cilantro leaves (for garnish)

Step-by-step method

1. 1

   Step 1

   Peel the potatoes and cut into 2cm cubes.

2. 2

   Step 2

   Break the cauliflower into small, uniform florets; cut large ones with a knife.

3. 3

   Step 3

   Heat 30ml cooking oil in a wok over medium heat.

4. 4

   Step 4

   When the oil is hot, add 3g cumin seeds and fry until they turn dark and fragrant (about 10 seconds; do not burn).

5. 5

   Step 5

   Add the chopped onion and stir-fry until translucent and slightly golden (about 3-4 minutes).

6. 6

   Step 6

   Add the ginger, garlic, and green chili; stir-fry for 1 minute.

7. 7

   Step 7

   Add the chopped tomato and stir-fry until soft and mushy (about 2-3 minutes).

8. 8

   Step 8

   Add 3g turmeric powder, 3g red chili powder, 5g coriander powder, and 5g salt.

9. 9

   Step 9

   Stir-fry for 1 minute to blend the spices with the vegetables.

10. 10

    Step 10

    Add the potato cubes and stir-fry for 2 minutes to coat them with the spices.

11. 11

    Step 11

    Add the cauliflower florets and gently mix well.

12. 12

    Step 12

    Cover the wok, reduce heat to medium-low, and cook for 12-15 minutes, stirring every 3-4 minutes to prevent sticking.

13. 13

    Step 13

    When the potatoes are easily pierced with a chopstick and the cauliflower has slightly browned edges, sprinkle in 3g garam masala.

14. 14

    Step 14

    Stir-fry for 1 minute.

15. 15

    Step 15

    Turn off the heat, garnish with cilantro leaves, and serve.