Aloo gobi

Ingredients

• 1 1/2 cups basmati rice
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 lb Yukon Gold potatoes, cut into 1-inch cubes
• 1 head cauliflower, cut into florets
• 2 tomatoes, chopped
• 1 tsp garam masala
• 1/4 cup chopped fresh cilantro
• Salt

Steps

1. Cook the rice according to the package directions.
2. Heat the oil in a large lidded skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
3. Add the onion and cook for 5 minutes, until soft.
4. Stir in the garlic, ginger, turmeric, coriander and cayenne and cook for 1 minute.
5. Add the potatoes, cauliflower, tomatoes, 1 1/2 tsp salt and 1/4 cup of water. Stir to coat.
6. Cover and cook over medium-low heat for 20 to 25 minutes, stirring now and then, until the vegetables are tender.
7. Uncover, raise the heat to medium-high and cook for 3 minutes to dry it out a little. Stir in the garam masala and cilantro and serve with the rice.