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Aloo Gobi Masala: Cauliflower and Potato Curry

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Indian
Aloo Gobi Masala: Cauliflower and Potato Curry
Ingredients
  • 1 head cauliflower, cut into 1-inch florets
  • 3 potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 tomatoes, diced
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon curry powder
Instructions
1
Firstly, position the cauliflower in a spacious microwave container; subject it to high-frequency waves for 3 minutes. Move the cauliflower into a separate, shallow container and reserve it temporarily.
2
Subsequently, place the potatoes in the same microwave container; subject them to high-frequency waves for 4 minutes. Transfer the cooked potatoes into the bowl with the cauliflower.
3
Next, heat the olive oil and cumin seeds in a substantial cooking vessel over medium-high heat until the cumin turns a deep golden hue and expands; incorporate the sliced onions into the oil mixture and cook for approximately 3 minutes. Introduce the diced tomatoes into the skillet, stirring constantly to facilitate their cooking; allow them to cook and stir for another 3 minutes. Combine the cauliflower, potatoes, and oil mixture in a single serving container; sprinkle with curry powder and salt to taste. Continue cooking until the entire mixture is hot and well combined, taking around 3 to 5 minutes. Finally, serve the dish hot.