Aloo Gobi

I was in the mood for Indian the other day and whipped up this dish. While the ingredient list is a bit longer than I usually like to see, a good portion of it consists of spices that I always have on hand.

From the Forks Over Knives cookbook.

2 tablespoons olive oil

1 onion, chopped

3 garlic cloves

1 jalapeno pepper, chooped

1 tablespoon freshly grated ginger

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon chili flakes

1/4 teaspoon ground cloves

1 teaspoon ground cumin seeds

2 bay leaves

1 small head cauliflower, cut into small florets

2 russet poatoes, peeled and cut into 1/2-inch cubes

2 medium tomatoes, diced

Kosher salt

2 tablespoons freshly minced cilantro for garnish

1 cup of green peas

 

Heat oil in dutch oven over medium heat. Add onions and fry until translucent, adding water if needed. Add garlic, jalapeno, and ginger. Cook additional 3 minutes.  

 

Add  remaining spices, cauliflower, potatoes, and tomatoes.  Cook covered until potatoes are tender, around 15 minutes. Add peas and cook for 5 more minutes.

 

Remove bay leaves and garnish with cilantro.