Aloo gobi, in India that simply means: “potato cauliflower”. You can modify this recipe using sweet potatoes.
2 large potatoes (peeled and cut into 1-inch chunks)
1 head cauliflower (cut into florets)
2 onion (diced)
1 tbsp. whole cumin seeds
2 tsp. ground cinnamon
2 tbsp. homemade curry powder
1/2 cup water
1 bunch cilantro (chopped )
butter and olive oil
Melt the butter in a large skillet over medium heat, adding some oil will prevent butter from overheating. Add the cumin seeds and gently fry them for a minute or two to heat them through (remove staleness and brighten their flavour).
Add the onions and sauté until they soften. Add the cinnamon and curry powder and stir well for another minute or so.
Add the potato and cauliflower and stir well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the potatoes are tender, another 20 minutes or so.
Just before serving, sprinkle with fresh cilantro.