Making aloo gobi brightens up lunch on any not-quite-spring-yet day: soften some onion in ghee or your favourite cooking oil; add grated ginger and garlic as well as plenty garam masala, mustard seeds, ground turmeric and salt and gently fry until fragrant. Throw in some chunks of potato and cauliflower (including the stalk and leaves), stir to cover with the spice paste and add some water to prevent from sticking/burning.
Stir every now and then, add a bit more water if getting too dry and cook until the vegetables are almost done; taste to adjust seasoning, add a handful of peas and cook for a few more minutes.
Serve with a generous blob of plain, full-fat yoghurt and a scatter of cilantro.
#aloogobi #almostvegan #indian #notcontest