Aloo Gobi

Ingredients

• 1/4 cup ghee or vegetable oil
• 1 large (12-ounce) yellow onion, chopped (about 2 cups)
• 1 tablespoon finely chopped ginger (from a 1 1/2-inch piece of ginger)
• 1 tablespoon finely chopped garlic (from 3 large garlic cloves)
• 1 Thai green chile, minced
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon Kashmiri chile powder
• 1 medium (1-pound) head cauliflower, cut into large florets (about 5 cups)
• 1 1/2 pounds small red potatoes, quartered
• 1 1/2 teaspoons kosher salt, divided
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup water
• 1 cup frozen sweet green peas, thawed
• 1/2 cup chopped fresh cilantro

Steps

1. Warm the oil in a large Dutch oven over medium heat. Cook the onion, ginger, garlic and chile, stirring often, for about 4 minutes until soft. Add coriander, cumin, garam masala, turmeric and Kashmiri chile powder; stir constantly for about 30 seconds until fragrant.
2. Add the cauliflower, potatoes and 1/2 teaspoon salt to the Dutch oven. Cook for about 5 minutes, stirring frequently, until the vegetables start to soften.
3. Put the tomatoes, water and remaining 1 teaspoon salt into the Dutch oven. Bring to a simmer over medium-high heat, then turn the heat to low and cook covered for about 15 minutes, until the vegetables are tender. Stir in peas and cilantro and serve warm.