Potato and Cauliflower Curry (Aloo Gobi)

Ingredients

• •800 g (6.5 ea .) medium tomatoes , diced or puréed
• •2 big cauliflower cut into chunks
• •4–5 potatoes , peeled and cut into cubes
• •1 lemon , juiced
• •3–5 tablespoons of ghee or vegetable oil
• •1 teaspoon cumin seeds (jeera)
• •5 tablespoons salt
• •1 tablespoon ground curcuma (turmeric)
• •2 tablespoons ground coriander
• •1–2 tablespoons ground chilli
• •2–4 tablespoons garam masala
• •5 sprigs of mint

Instructions

1. 1Heat the ghee/oil in frying pan , wok , or karahi (an Indian utensil specially used for frying purposes)
2. 2Add cumin seeds and wait until they turn a light brown color.
3. 3Add the spices (except for garam masala) and the tomatoes.
4. 4When the mixture turns oily, add the vegetables.
5. 5Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
6. 6Add the garam masala, mint, and lemon juice.