Aloo Gobi Recipe

I don't have a lot to say about this recipe because Dan did the cooking. While I'm the kind of cook who likes to wing it (even if I've never cooked something before, I like to maybe look at a recipe or two and then just try to figure it out, tasting along the way) Dan is a very deliberate and thoughtful cook who does tons of planning before he gets into the kitchen. That probably tells you a whole lot about our relationship.

Actually, though, this is maybe my favorite thing about Dan. While I wait until I don't have any clean clothes left before I do laundry, he always looks a few days ahead and makes sure at least the essentials are ready to go. Whereas I'm the kind of person who runs out of toothpaste and then forgets to buy it for a week, he orders a ten-pack off of Amazon so that we always have enough.

His cooking differs from mine in the the same way. I need to try something a few times to nail it because I refuse to actually do any research ahead of time. Dan watches videos, reads articles and asks friends for advice. The things he cooks are practically perfect the first time around. And this was probably the tastiest thing he's ever made. Thanks, Danny!

Aloo gobi tops my list when we order Indian takeout, but making it at home was totally worth it, when it comes to both price and flavor. Pair it with some naan for a quick, very healthy and surprisingly hearty weeknight meal.

Oh, and to make the ginger-garlic paste, just combine equal parts ginger and garlic (maybe start with a 1/2 cup each). Blend in a blender or food processor with a few teaspoons of water, a few teaspoons of oil and a healthy pinch of salt. It should be the consistency of a loose miso. Store extra in the fridge for up to a week!

Recipe adapted from Vahrehvah.com. Click to watch a video on how to make this dish!

Aloo Gobi Recipe

• 1/4 cup oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 3 small tomatoes, chopped
• 1 onion, chopped
• 2 hot green chilis
• 3/4 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• salt
• 4 potatoes, cubed
• 1 cauliflower, cut into florets
• 1 bunch cilantro (coriander) leaves, chopped
• 1/2 cup frozen peas
• 1/3 cup + 1 Tablespoon water

Cooking Directions

1. Heat oil in a large dutch oven over medium-high heat. When hot, add in cumin seeds and ginger garlic paste and sautee until fragrant, about 1 minute.
2. Add in tomatoes, onion and chilis and cook until onions are softened and tomatoes have stewed down a bit, about 3 minutes. Add in turmeric and cook until it coats entire mixture in its beautiful orangey color.
3. Combine coriander powder and garam masala together in a bowl. Add in a tablespoon of water and stir together to create a wet spice mixture. Pour into dutch oven over the rest of your stewing ingredients. Taste. Season with salt as desired.
4. Add in potatoes, cauliflower, cilantro, peas and remaining water. Give a good mix and bring to a simmer. Cook, covered for about 10 - 12 minutes, or until potatoes are tender.