Aloo Gobi Masala

An Indian vegetarian dish with cauliflower and potatoes in an aromatic tomato sauce enriched with cashew nuts.

Ingredients

Paste:

• 2 tablespoons oil
• 1 medium onion, diced
• 3 cm piece of ginger, peeled and grated
• 3 garlic cloves, minced
• 1/2 can (200 g) chopped peeled tomatoes
• 10 cashew nuts

Dish:

• 2 tablespoons oil
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 can chopped tomatoes
• 1 cup water
• 3 small potatoes, peeled and cut into wedges
• 2 cups cauliflower florets
• Fresh cilantro, optional for garnish

Preparation

Paste:

1. In a saucepan, heat oil and sauté diced onion until translucent.
2. Add grated ginger and minced garlic, sauté for a minute.
3. Add chopped tomatoes and cashew nuts, cook for about 2 minutes.
4. Transfer the mixture to a blender and blend into a smooth paste.

Dish:

1. In a clean large pot, heat oil and lightly sauté cinnamon stick and bay leaf.
2. Remove from heat and add ground cumin, turmeric, chili powder, ground coriander, and garam masala. Mix well.
3. Add the blended paste, remaining chopped tomatoes from the can, and water. Mix and bring to a boil.
4. Cook covered for about 5 minutes.
5. Add the peeled and wedged potatoes, submerge them in the sauce, season with salt and pepper.
6. Cover and cook for about 10 minutes.
7. Add cauliflower florets and cook for another 10 minutes or until vegetables are tender.