Tasty Tuesday!

Aloo Gobi

Ingredients:

Cauliflower - 1 medium

Potatoes - 2 big or 3 medium

Peas - 1 to 2 cups

Onion - 1/2 medium

Garlic - 3 cloves

Fresh Ginger - 1 oz (1 inch piece)

Turmeric - 1 teaspoon

Coriander powder - 2 teaspoons

Garam masala - 2 teaspoon

Red chilli powder - 1 heaped teaspoon

Salt - to taste (I add 1 and a 1/2 teaspoon)

Cumin Seed - 1 teaspoon

Oil - 2 tablespoon

Directions

1. Chop the potatoes, and cauliflower and keep aside.
2. In a wide frying pan add: Oil, garlic, onion and ginger. After a while add cumin seeds.
   
3. Once the onions have browned - add the potatoes.
4. Add about 1/4-1/2 cup of water.
   
5. When the potatoes are slightly brown, add the spices (red chilli powder, coriander powder, turmeric, masala and salt), and stir for a while until all the potatoes seem evenly covered in the yellow goodness!
6. At this point I also added one green chili/jalapeno pepper. I tried to take off as much of the pulp so it's not too spicy, but ended up regretting that move in the end - my curry wasn't that spicy.
   
7. Add 2/3 - 1 cups of water, and put a lid on it. Leave it to simmer for about 5-10 minutes.
8. Add the cauliflower and peas. Mix in with the rest of the pan's contents. Keep it on a high flame while mixing for about 2 minutes.
9. Close the lid and keep on simmer for 5 more minutes.

I also adjusted the spices to taste. I haven't quite figured out the perfect combination of spices, but I'm getting there. Here's the original recipe that I used, and changed a little by reading other recipes online. Serve over rice and enjoy!