Aloo Gobi

By: Elna Botes van Schalkwyk

Ingredients:
Aloo Gobi
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger paste
  • 2 medium potatoes of sweet potatoes, peeled and cubed (to make the recipe less acidic, I only use the skins of the potato)
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garam masala
  • Himalayan salt to taste
  • Cauliflower (± 1 pound)
  • 1 teaspoon chopped fresh cilantro
  • ½ teaspoon gf curry powder (optional)


Directions:

  • Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  • Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes/sweet potatoes and cauliflower are tender.
  • You can enjoy aloo gobi with poppadoms.
  • Enjoy! ♥