Aloo Gobi (Indian Style Cauliflower with Potatoes) Recipe

"India is one of the top producers of cauliflower, so it's no wonder that this recipe (aloo gobi) is very popular in Indian cuisine. Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes. Pregnant women benefit from cauliflower since it is rich in folate and vitamin C. Folate helps proper development of the baby and vitamin C keeps your immune system healthy."

 Serves:  3 to 4
Prep time: 5 minutes (10 minutes if using fresh head of cauliflower)
Cook time: 30 minutes.

Ingredients:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed

1/2 teaspoon ground turmeric

1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
 salt to taste
1 large head fresh cauliflower
1 teaspoon chopped fresh cilantro

1 handful fresh coriander leaves, rinsed and chopped

1 fully ripe tomato

directions:

• If you’re using fresh cauliflower, cut the florets off the cauliflower head into large bite-size pieces and wash with cold water.
• Pour the oil into a large nonstick kadhai  and place over medium heat. When the oil is heated, add the cumin seed. When the seeds crackle, add the ginger, garlic and green chillies and sauté on a medium flame or a few seconds.
• Add the cauliflower, potato, turmeric, red pepper, salt and black pepper. Stir to combine until everything is stained yellow from the turmeric. add the tomato. Cover the skillet. Cook until the tomato becomes soft and mashed, stirring every minute or so and lightly mashing the tomato, about 5 minutes. Increase the heat to medium-high. Cook covered for 7 minutes, stirring occasionally.
• Reduce the heat to medium. Remove the cover to avoid letting the cauliflower become mushy. Cook until the cauliflower is tender and you can easily insert a knife through the potato cubes, stirring occasionally, about 10 minutes. You may sprinkle some water in the skillet if you feel the cauliflower is drying up while the potatoes are cooking.
• Turn off the heat. Cover for 5 minutes on the warm stove. Just before serving, sprinkle the chopped coriander leaves on top.