Potato and Cauliflower Curry (Aloo Gobi)
Photo: Wikimedia Commons, CC BY-SA 2.0
Aloo gobi is a potato and cauliflower dish eaten across India and Pakistan, and this version builds it on a tomato base that is cooked until the oil separates. Cumin seeds go into hot ghee first, then the ground spices, so each layer is bloomed before the vegetables arrive. Garam masala, mint and lemon juice are added at the end, keeping the finish bright and fragrant against the soft, spiced vegetables.
Instructions
Heat the ghee or oil in a large frying pan, wok or karahi, the deep Indian pan traditionally used for frying.
Add the cumin seeds and let them sizzle until they turn light brown.
Stir in all the spices except the garam masala, then add the tomatoes.
Cook the mixture until it turns oily, with fat visibly separating and pooling at the edges. This tells you the tomatoes have cooked down into a proper base.
Add the cauliflower and potatoes. Roast them in the sauce, stirring now and then, until both are soft.
Finish with the garam masala, the mint and a squeeze of juice from the lemon, then stir to combine.
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