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A simple authentic recipe for Aloo Gobi that will delight your tastebuds. This easy stovetop method requires only one pan and is very simple to make. Serve it up with naan, fluffy basmati rice or roti! It is gluten-free.

Ingredients

• 3 tablespoons ghee or coconut oil or peanut oil
• 1 shallot, chopped
• 4 cloves garlic, chopped
• 1 teaspoon fresh ginger, finely chopped
• 1 serrano chile, split down the middle, stem intact
• – 10 curry leaves (optional)
• 2 teaspoons whole cumin seeds
• 1 teaspoon black mustard seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika or chili powder
• 1 teaspoon ground coriander
• 1 1 medium tomato, finely diced, with juices
• 3/4 cups water
• 1 teaspoon salt
• 2 cups iced potatoes ( 3/4 inch dice)
• 1 small head cauliflower, cut into small bite-sized florets (about 5 cups)

Garnish

• Cilantro or scallions

Instructions

Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and saute until fragrant and golden, about 3-4 minutes. Add curry leaves, cumin seeds and mustard seeds and saute 1-2 minutes.

Lower heat and add remaining spices – turmeric, paprika, asafoetida, coriander– along with tomato with its juices. Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.

Add salt and water, give a good stir scraping up any browned bits.

Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over med-low heat and cook, covered until fork-tender, about 15 minutes. Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry ( the ghee will keep it moist).

Spoon into a serving dish, scraping all the out of the bottom of the pan over top.

Garnish with cilantro sprigs. Serve with naan, basmati rice or roti.

Notes

Curry leaves can be found at Asian Markets and elevate the dish. Curry leaves can come fresh or frozen – so check the freezer section if you don’t see fresh. Be sure to freeze any remaining curry leaves for another use so you always have on hand.

Alternatively, you can roast the potatoes and cauliflower in an oven until tender, then mix with the shallot-tomato-spice mixture ( leaving the water out).