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Cake day: June 25th, 2023

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  • yellow potatoes, chopped into 3/4 - 1" cubes, fried in coconut oil for 15 minutes or so, remove from heat (I pour them in a bowl)

    Chop up onions, garlic, ginger, and the spiciest chili peppers you can handle (for my wife, serranos) - also fry up in coconut oil, with ground cumin, coriander seed, and turmeric (or just use curry powder)

    Add some diced tomatoes - either manually diced or canned are honestly fine. I usually make it along with saffron paneer masala, so I use most of the tomatoes for the masala and just a bit for the aloo gobi. Cook until it’s basically gravy

    Add cauliflower, partially pre-cooked potatoes, and stir to combine - cover and lower heat. You can also add a bit of butter or more coconut oil at this point to help things fry up. Add salt to taste (I like to use some black salt - Kala namak). Amchur (mango) powder is also a great addition.

    Stir every 5-10 minutes to make sure things get nice and combined. When the potatoes start falling apart and the cauliflower gets noticeably soft, it’s done.