Aloo Gobi : Spiced Potatoes & Cauliflower

So I watched the documentary "What The Health" last night and it kind of freaked me out! I still do enjoy meat, poultry and dairy but it definitely did get me thinking about what I'm putting in my body and inspired me to cook a vegan dish today and maybe even the rest of the week!!! Lol! Aloo gobi is a family favorite and is always a popular dish at Indian restaurant buffets. It's cooked with onions, ginger-garlic, turmeric, chillies, coriander and cumin all lending a delicious flavor to the vegetables!!! There are a lot of variations to this dish, but this is how I grew up eating it at home. I had some peas on hand so decided to add them in. I love the beautiful pop of green and just a bit of sweetness they bring. This is a dry dish and perfect to scoop up with naan or parathas!!! Try making this delicious healthy vegan dish for your next #MeatlessMonday! Check out the recipe below!

Ingredients:

- 1 head cauliflower, cut into florets

- 2 medium white potatoes, cubed

- 2 tablespoons extra virgin olive oil

- 1 teaspoon cumin seeds

- 1 bay leaf

- 1 onion, diced

- 1 1/2 teaspoon salt (divided - 1/2 teaspoon with the onion and 1 teaspoon with the cauliflower/potatoes)

- 2 serrano peppers, sliced

- 1 tablespoon ginger-garlic paste

- 1 tomato, diced

- 1/2 cup water

- 1/2 teaspoon amchoor powder (unripe green mango powder)

- 11/2 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- 1/4 teaspoon turmeric powder

- 11/2 teaspoon red chili powder

- pinch of hinge

- 1/4 cup of frozen peas

- 2 teaspoons dried kasoori methi leaves

- 1/4 cup coriander, chopped

Instructions:

1. Add the oil, cumin seeds and bay leaf to pot on medium low heat. Stir for 30 seconds.

2. Add the onions and 1/2 teaspoon of salt. Saute onions until golden brown. (About 10-15 minutes).

3. Add ginger-garlic paste and cook for 2-3 minutes.

4. Add tomatoes and cook until softened.

5. Stir together the remaining salt, amchoor powder, coriander powder, cumin powder, turmeric powder, red chili powder and hinge with the water. Add to the pot and stir until combined.

6. Add the potato and cauliflower. Stir to combine.

7. Cover pot and cook for 20 minutes. Stir occasionally.

8. Add in frozen peas. kasoori methi and coriander. Stir to combine.

9. Serve hot.