Aloo Gobi
Here's the list of ingredients:
- One sweet potato, cubed
- One white onion, finely diced
- Half of a cauliflower, chopped into bite-size pieces
- A table spoon of cumin seed
- Salt, preferably kosher or sea salt
- 1 Table spoon of turmeric
- 1 Teaspoon of garam masala (either pre made or roll your own!)
- A few cardamom pods
- Cayenne pepper, to taste
- A thumb sized piece of peeled ginger, finely chopped
- A teaspoon of cinnamon
- A handful of cilantro, roughly chopped, for a garnish
Start by heating a bit of olive oil or grapeseed oil in a medium sized pot. The pot should be big enough to hold everything. When the oil is hot, add the cumin seeds. They will immediately start to smell most excellent. When they start to look toasted, maybe ten or 15 seconds, add the onion. Turn the heat down and sweat the onion until it's soft.
When the onion is soft, add the cubed potato. It's important to cut it small since it will take a while to cook. Turn the heat down, and let simmer for 15 minutes. When the potatoes are mostly done (a fork can get into them, but not really easily), add the cauliflower, ginger, and the rest of the spices. Stir well, and cover. Let simmer for 20 minutes, or until the cauliflower is fork tender.
At this point, you're basically done. Turn out everything into a nice bowl, garnish with the cilantro, and go for it.
Some folks will serve this with paneer, an easy to make Indian cheese. While not vegan, it's quite simple. Whole milk plus lemon juice in a 32:1 ratio, stir until the curds and whey separate, and then drain for a few hours in a cheese cloth. you can flavour the milk with herbs before adding the lemon juice. The solid that is left in the cheese cloth is the cheese. Simple.
