MAKES: 4-6 servings
INGREDIENTS:
- 2-3 garlic cloves, minced
- 1 Tbsp freshly grated ginger
- 1 Tbsp canola oil
- 1 Tbsp ground coriander
- 1/4 tsp turmeric
- 1 C water, divided
- 2 Tbsp peanut oil
- 1 tsp cumin seeds
- 1 small head cauliflower, cut into small pieces
- 1 russet potato, peeled and cut into small chunks
- 1/2 tsp kosher salt
- 2 cups white basmati rice, cooked according to package
- 1 cup lentils, cooked according to package
DIRECTIONS:
1 - Combine the garlic, ginger, and canola oil in a small bowl. Mash and mix together with a fork to form a paste.
2 - Mix into the ginger paste: the coriander, turmeric and 1/2 cup of water. Set aside - this will be the wet masala.
3 - In a dutch oven or large pot, heat the peanut oil over med-high heat. Once heated, add the cumin seeds. Let sit for about 30 seconds then add the masala mix, carefully. Cook for about 2-3 minutes. The mix will darken and get a bit thicker. Oil will start to separate from the mix.
4 - Add the cauliflower and potatoes, stirring constantly to coat the veggies. Season with the salt and add the last 1/2 cup of water. Cover and cook over medium heat for about 12-15 mins. Stir, add the cooked lentils, and increase cook time until the veggies are cooked thru. About 5 mins.
5 - Spoon rice onto a plate and top with aloo gobi. Serve immediately.
Recipe inspired by a Food Network recipe:
http://www.foodnetwork.com/recipes/aarti-sequeira/cauliflower-and-potatoes-aloo-gobi-recipe/index.html
