Gobi Masala (Bengali Cauliflower & Potato in a Spiced Tomato

Recipe courtesy of Chef Afsari and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• Gobi Masala

• 1⁄2 cup canola oil
• 4  teaspoons  finely chopped ginger
• 2  small onions, sliced
• 2  teaspoons salt
• 3  tablespoons  ginger-garlic paste (see separate recipe)
• 1 (14 ounce) can unsweetened coconut milk
• 2  dried red chilies
• 2  tablespoons ground coriander
• 1  tablespoon ground cumin (see separate recipe)
• 2  teaspoons turmeric
• 1 1⁄4 teaspoons chili powder
• 3  plum tomatoes, chopped
• 2  small potatoes, peeled and chopped
• 1  medium cauliflower, cut into florets
• 1  cup water
• 3  green indian chilies
• 1  cup  packed chopped fresh cilantro

• Ginger Garlic Paste

• 6  garlic cloves
• 3  inches  piece ginger
• 1⁄4 cup water

• Roasted Ground Cumin

• 1⁄2 cup cumin seed

Directions

1. Heat the oil in a wok over high heat. Add in the ginger, onions and salt and stir until translucent, about 2 minutes. Add in the ginger-garlic paste and reduce the heat to medium. Pour in half the can of coconut milk, the red chilies, coriander, cumin, turmeric, and chili powder. Stir to combine.
2. Add in the tomatoes and potatoes and stir to coat. Continue to cook until the potatoes begin to soften, about 5 minutes. Stir in the cauliflower and cook until slightly tender, about 10 minutes. Pour in the remaining coconut milk and the water and bring to a quick boil. Cover the wok and simmer on low heat until cauliflower and potatoes are tender, about 20 minutes, stirring occasionally.
3. Chop the end tips off the green chilies and then make an incision about 1/2 inch from the top, as if you were about to cut them in half lengthwise. Toss them into the wok. Stir and continue to cook for 2 minutes. Remove from the heat and garnish with the cilantro.
4. Garlic Paste: Combine garlic, ginger and water in a food processor. Pulse until completely smooth.
5. Ground Cumin: Heat the cumin seeds in a large dry saute pan over medium-high heat. Cook while shaking the pan until the cumin turns deep brown and fragrant, about 5 minutes. Remove from heat and let cool slightly, about 3 minutes. Transfer the cumin seeds to a small food processor or spice grinder. Pulse until the seeds are ground to a sand-like graininess.