Classic Indian Aloo Gobi Stir Fry {Recipe}

Ingredients

• 3-4 teaspoons oil or ghee, divided
• 2 medium yellow potatoes, boiled until somewhat tender, drained, and set aside (if you will be roasting them, chop them into 1-inch cubes)
• 1 medium-large head cauliflower, cut into small florets
• 1 medium onion or two shallots, sliced thin or chopped
• 2 teaspoons fresh lemon juice
• 2 small tomatoes, deseeded and chopped (optional)
• 1/2 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3/4 teaspoon turmeric powder
• 1/4 teaspoon ground fenugreek
• 1 clove garlic and 1 teaspoon fresh ginger, minced and mashed together with a dash of salt to form a paste
• 1/4 teaspoon red chili powder or ground cayenne pepper (if you do not enjoy heat, substitute paprika)
• 1/2 teaspoon garam masala
• 1 1/2 teaspoons coriander powder
• 4 tablespoons fresh cilantro leaves, chopped and divided
• Salt, to taste

Instructions

1. Heat 1 teaspoon of oil or ghee in a pan on medium-low heat.
2. Add the cauliflower florets and sauté for 7-9 minutes until the cauliflower has some brown spots on it. Try not to move them too much. (Alternately, you can skip the boiling of the potatoes and roast the potatoes and cauliflower in the oven with 2 teaspoons oil or ghee and a sprinkle of salt for about 15-20 minutes until just only slightly tender in a preheated oven at 325 F degrees and proceed as directed -- either way they will cook more later).
3. Drain on a clean kitchen towel and set aside.
4. In the same pan heat 2 teaspoons of oil or ghee on medium-low heat and add cumin and mustard seeds until they begin to pop or sizzle.
5. Add the onions and cook, stirring occasionally, on low heat for 5 minutes or until translucent. Add the ginger-garlic paste mixture and cook for another 2 minutes.
6. Add the turmeric, chili powder/cayenne, and fenugreek and stir constantly for 1 minute.
7. Add the lemon juice and chopped tomatoes (if using) and cook for 2 minutes.
8. Cut the reserved potatoes into 1-inch cubes. Add the potato and cauliflower to the pan and toss to combine.
9. Add the garam masala, the ground coriander powder, and 2 tablespoons of the chopped cilantro leaves and toss again; cook on low heat for 5 minutes, stirring occasionally.
10. Add the salt and 2 tablespoons water and cover the pan; raise the heat slightly for two minutes then reduce heat and cook an additional 4 minutes on medium-low heat or until the potato and cauliflower are tender to taste. If you find the vegetables are sticking you can add more water, adding only one tablespoon at time.
11. Garnish with the remaining chopped cilantro and serve with Indian bread, if desired, or alongside another dish.