Aloo Gobi

Aloo gobi, also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains onion seeds and curry leaves. Other ingredients that are also used in variations include garlic, ginger, onion, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same. Some Indian restaurants will omit the cauliflower.

Ingredients

    * 750 g tomatoes, diced or puréed
    * 1 big cauliflower cut into chunks
    * 4-5 potatoes, peeled, cut into cubes
    * 1 lemon
    * 4-5 tablespoons of ghee
    * 1 teaspoon cumin seeds
    * 1 tablespoon salt
    * 1 tablespoon curcuma (turmeric)
    * 2 tablespoon ground coriander
    * 1-2 tablespoon ground chilli
    * 2-4 tablespoon garam masala
    * 1 sprig of mint

1. Heat the ghee/oil in frying pan, wok or karahi (a Pakistani utensil specially used for frying purposes)
2. Add jeera (cumin seeds) and wait until they turn a light brown color.
3. Add the spices (except for garam masala) and the tomatos.
4. When the mixture turns oily, add the vegetables.
5. Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
6. Add the garam masala, mint and lemon juice.