- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/8 tsp hing
- 2 tbsp ginger-garlic paste (above) or 2 tsp grated ginger
- 1 tbsp ground coriander
- 1/4 tsp turmeric
- 1 cup water, divided
- 2 tbsp peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 tsp cumin seeds
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into 1/2-inch cubes
- russet potato, peeled and cut into 1/2-inch cubes
- 2 tbsp freshly minced cilantro leaves, to garnish
For the ginger-garlic paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
For the aloo gobi: Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
Add the wet masala and hing (careful, it will also splutter).
Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
Garnish with cilantro and serve.