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Easy Aloo Gobi

2 TBSP coconut oil (or vegetable oil)

2 TBSP Spice by Rachel Sweet MASALA MIX

3 cloves garlic

1 onion

3 medium potatoes (white, russet, red, or use a bag of mini potatoes)

1 head cauliflower or 1 bag frozen florets

1/2 cup water or broth

2 tsp honey

1 lemon (optional)

Wash the onion and dice. Set this aside. Peel the garlic cloves and mince. Put these with the onion until ready to cook.

Add the oil to a pot and turn the heat to medium. Allow the oil to warm for 1 minute and then add the 2 tablespoons MASALA MIX and stir well. Cook the spiced oil for 1 more minute and then add the garlic and onion. Cook for 10 to 15 minutes to allow the onions to absorb the spiced oil.

While the onion and garlic are cooking, wash the potatoes and dice into slightly smaller than bite-sized pieces. Set aside. If using fresh cauliflower, wash and separate the florets. Slice the florets into bite-sized pieces and set aside with the potatoes.

When the onion and garlic are done, add the 1/2 cup water to the pot. If the bottom of the pot isn't covered by water, add a bit more until it is. Add the potatoes, cauliflower, and honey and cover the pot. Turn the heat down to the lowest setting and stir occasionally. Cook for half hour and then remove the lid.

Squeeze the lemon juice over the cooked vegetables and shut off the heat. Serve hot with lentils, chicken, rice, or naan bread.



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