Aloo Gobi

Aloo Gobi





Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

• 2 Russet Potatoes, peeled & cut in to cubes
• 1 Head Cauliflower, broken down in to smaller florets
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 4 cloves Garlic, crushed & minced
• 1 Tbsp. Fresh Ginger, grated
• 1 Tbsp. Tomato Paste
• 1/2 C + PC Brand Plant-Based Chicken Broth
• 1 Tsp. Cumin Seeds
• A couple Green Cardamom Pods
• 1 1/2 Tsp. Chili Powder
• 2 Tsp. Garam Masala
• 1/2 Tsp. Turmeric
• 1/2 Tsp. Cayenne 
• 1/2 Tsp. Red Pepper Flakes
• 2 Tsp. Kasuri Methi
• 2 Tbsp. + Fresh Cilantro, chopped
• Sea Salt

DIRECTIONS

• Begin heating the butter & EVOO in a large skillet set to just about medium heat. Once heated, add the cardamom pods & cumin seeds, and let them sizzle for about a minute before adding the ginger & garlic. Stir and cook another minute & then add the pep flakes, turmeric, chili powder, cayenne, & garam masala. Stir and cook 30 - 45 seconds until fragrant. Stir in the tomato paste and cook another minute. Add the onions, season with salt, and reduce the heat to medium low. Simmer onions 6+ minutes until tender. 
• Add the potatoes, a good pinch of salt, and a splash of broth to the pan. Increase heat back to just about medium and cover. Cook 5 minutes. Add the cauliflower, season again with salt and add another splash of broth. Cover and cook another 5 minutes.​

• Pour in the half cup broth and wait for the aloo gobi to come to a low boil. Once boiled, reduce heat to medium low, cover, and cook 15 - 20 minutes until potatoes are tender. Uncover and continue to simmer 5ish or until liquid is reduced. 
• Taste and adjust salt to your liking. Rub the kasuri methi between your palms in to the aloo gobi and stir it in with the fresh cilantro. Enjoy with some delicious garlic naan or roti. ENJOY!

HAPPY VEG