Cauliflower and Potato Curry (Aloo Gobi)

Why this recipe is good:
This authentic Pakistani and North Indian curry is absolutely packed with flavor and uses vegetables that absorb all the delicious spices beautifully. The recipe includes a special technique of searing and steaming the vegetables (rather than adding water) which creates incredibly flavorful, tender vegetables with a wonderful texture. The secret ingredient of soy sauce at the end amplifies the umami flavors without being detectable. It's vegetarian, can easily be made vegan, and is absolutely delicious served with rice or naan.

60ml cooking  oil
1 teaspoon cumin seeds
1 (~220-240g) medium yellow onion, finely chopped
5 garlic cloves, crushed
2cm piece ginger, crushed
2-3 (~300g) small tomatoes, finely chopped
2 teaspoons coriander powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
¼-½ teaspoon red chili powder, or to taste
¼ teaspoon ground black pepper
1¼ teaspoons salt
1 small (~450g chopped) head of cauliflower, cut into small florets with excess stems sliced
2 small (~350g) russet potatoes, peeled and cut into 1.25cm cubes
1 small green chili pepper, sliced or chopped
½ teaspoon garam masala
½-1 teaspoon soy sauce (regular, GF soy sauce, or tamari), optional
1 teaspoon lemon or lime juice, plus more to taste
2 tablespoons chopped coriander leaves

Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (~6-7 minutes).

Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper) and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). 
If needed, deglaze the pan with 2 tablespoons of water to help the tomatoes.

Add the potatoes, cauliflower, and green chili pepper. Sauté for about 5 minutes, until softened.

Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between.

When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone, turn off the heat.

Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. Mix well and garnish with chopped coriander. Serve with roti, naan, or rice.

www.teaforturmeric.com