Recipe courtesy of Bhojanic
Alu Gobhi
Total:
50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 to 4 tablespoons coconut oil (any oil with a high smoke point will do)
  • 1 tablespoon whole cumin seeds
  • 2 tablespoons tomato puree 
  • 2 medium potatoes, peeled and cut into 2-inch pieces 
  • 3 teaspoons salt
  • 1 medium head cauliflower, cut into 2-inch florets
  • 2 tablespoons ground ginger
  • 1 tablespoon ground coriander 
  • 1 teaspoon turmeric 
  • 2 to 4 pinches cayenne
  • 1 cup chopped fresh cilantro

Directions

Heat the oil in a heavy-bottomed saucepan over medium-high heat. When hot, add the cumin. As soon as the seeds begin to pop, stir in the tomato puree and cook for 30 seconds. Stir in the potatoes and 1 1/2 teaspoons of the salt, reduce the heat to low and cook, covered, until the outer layer of the potato is cooked, 8 to 10 minutes. Add the cauliflower, ginger, coriander, turmeric, cayenne and the remaining 1 1/2 teaspoons salt and stir it all together without damaging the florets. Cover and cook until the cauliflower is tender, 15 to 20 minutes, adding 1/2 cup of the cilantro during the final minutes of cooking. Serve garnished with the remaining 1/2 cup cilantro.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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