Prep 25 mins
Cook 20 mins
Aarti Sequeira, Indian cooking expert and host of Aarti Party on Food Network, shares specialty recipes for a weight-loss boost.
- 1⁄2 cup garlic clove, whole
- 1⁄2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1⁄4 cup canola oil
- 1⁄8 teaspoon hing
- 2 tablespoons ginger-garlic paste (above) or 2 teaspoons grated ginger
- 1 tablespoon ground coriander
- 1⁄4 teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 teaspoon cumin seed
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into 1/2-inch cubes
- 1 pinch kosher salt
- 2 tablespoons freshly minced cilantro leaves, to garnish
- For the ginger-garlic paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- For the aloo gobi: Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
- In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
- Add the wet masala and hing (careful, it will also splutter).
- Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
- Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
- Garnish with cilantro and serve.